Penne Pasta with Spinach and Tomatoes (neutral side dish)

I made this to go with roast chicken and vegetables for when neighbors came over. It was nice neutral flavors and was great. I got the recipe of the back of the pasta box.

8 oz penne pasta
3 oz chopped pancetta or bacon
2 T olive oil (omit if using bacon)
2 cups fresh baby spinach (chopped up)
1 large or 2 small garlic cloves, minced
1/4 cup red wine vinegar
1 1/3 c halved grape tomatoes
1/3 c freshly grated parmesan cheese

Prepare pasta according to package directions. While pasta is cooking, saute pancetta in olive oil in large skillet until crisp. Remove pancetta from pan, leaving oil in pan, and set aside (if using bacon, pour off bacon fat until 1 T remains). Add spinach and garlic to oil in pan, saute until spinach is wilted. Add vinegar and continue cooking 2 minutes. Add tomatoes and cook until tomatoes are softened and hot, about 2-3 minutes. Add well-drained cooked penne pasta and pancetta to pan and gently toss to combine pasta and vegetables. Sprinkle each serving with Parmesan cheese. Makes 4 servings.

Notes: I doubled this as a side dish for 11 people (5 children) and it there was only a little left over.