Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and reserve 1/4 cup pasta water.

In a skillet, heat olive oil and butter over medium-high heat until butter bubbles.

Add minced garlic and sauté for 30 seconds until fragrant. Then add halved tomatoes and Italian seasoning. Cook for 4-5 minutes until tomatoes soften.

Stir in fresh baby spinach and cook for 1-2 minutes until wilted.

Combine drained pasta with sauce and add reserved pasta water, tossing well.

Add Parmesan cheese and season with salt and pepper. Mix thoroughly and serve immediately.