Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

Add the minced garlic and cook for an additional 1 minute until fragrant.

Stir in the halved cherry tomatoes and cook until they begin to soften, about 3-5 minutes.

Add the chopped spinach and cook until wilted, about 2 minutes. Season with salt and black pepper.

Add the cooked pasta to the skillet and toss to combine with the sauce. Cook for an additional 2 minutes to heat through.

Serve hot, topped with grated parmesan cheese if desired.