Once water is boiling, add pasta and cook until al dente, 8-10 minutes.

Drain in a colander and rinse with cold water to stop the cooking process. Set aside.

Reserve pot; no need to wipe clean.

While pasta cooks, prepare ingredients.

Coarsely chop tomatoes.

Mince garlic.

Halve baguette lengthwise.

Stack two spinach leaves, roll up, and slice thinly across the length (reserve remaining whole leaves for pasta).

Combine tomatoes, half the garlic (reserve remaining for bread), 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on one half of prepared baking sheet. Spread into a single layer on their half.

Place halved baguette on other half of baking sheet, cut side up. Drizzle with 1 tsp. olive oil, remaining garlic, and a pinch of salt and pepper.

Roast in hot oven until baguette is toasted and lightly browned and tomatoes have softened, 7-10 minutes.

Return pot used to cook pasta to medium heat and add 1 tsp. olive oil. Add whole spinach leaves and 1/4 tsp. salt to hot pot and cook until just wilted, 30 seconds.

Stir in sun-dried tomato pesto until warmed through, 1 minute.

Remove from burner and stir in pasta and roasted tomatoes.

Meat lovers! If using chicken, pat dry and cut into 1" pieces on a separate cutting board. Season all over with a pinch of salt and pepper. Add to hot pot with 1 tsp. olive oil. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes, then add spinach. If using shrimp, pat dry and add to hot pot with 1 tsp. olive oil. Cook until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side, then add spinach. If using sausage, remove from casing, and add to hot pot with 1 tsp. olive oil. Break into small pieces with a spoon until no pink remains, 4-6 minutes, then add spinach.

Plate dish as pictured on front of card, garnishing with slivered almonds, red pepper flakes (to taste), and thinly sliced spinach. Bon appétit!