Turkey Sausage and Spinach Pasta

12 ounces whole wheat short pasta such as shells or twists
8 ounces hot (or sweet) Italian turkey sausage links, remove from casings
3 cloves garlic, chopped
8 cups baby spinach (or arugula)
2 cups halved cherry tomatoes
1/2 cup Pecorino Romano or Parmesan cheese, plus more to top
1 tsp freshly ground pepper
1/4 tsp salt
1 tbsp extra virgin olive oil

Cook pasta until tender 9 to 11 minutes. Meanwhile, cook sausage in skillet over med-high heat, cook through, about 5 minutes. Stir in spinach and tomatoes. Stir often until greens wilt and tomatoes cook down a bit. Remove from heat, cover and keep warm.

Combine 1/2 cup cheese, pepper and salt in bowl. Measure out 1/2 cup of pasta water; drain the pasta. Whisk the cooking liquid and oil into the cheese mixture, toss with sausage mixture to combine. Serve the pasta topped with the sausage/cheese mixture and grate a little cheese on top. If you use real Pecorino Romano it adds a lot of flavor.

This is some sort of carb heavy runner's recipe but I just think it's pretty good stuff!