Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain the pasta and return to the same pot. It’s okay if a little moisture remains in the pot.
While the pasta boils make the sauce by combining the remaining ingredients in a blender. Puree until smooth. You may need to add the basil and spinach incrementally until all of it is well blended.
Pour the sauce into a sauce pot and heat over medium heat until just warmed through.
Pour about half the sauce over the noodles and gently fold in the sauce. Too much mixing might give you sticky noodles.
Garnish with more shredded Parmesan cheese and quartered cherry tomatoes. If desired add steamed asparagus, shaved zucchini or slices of chicken.
The other half of the sauce can be stored for a few days in your refrigerator. Use it to top anything from steak to fish to oven baked home fries. It’s also great on a ham and cheese sandwich.