Pour the vegetable broth into a large skillet and bring it to a gentle simmer over medium-high heat. The liquid should bubble steadily but not violently.
Add the dry pasta to the simmering broth, pushing it down so it's fully submerged. Stir gently to prevent sticking and cook uncovered, stirring occasionally.
Cook the pasta for about 8 minutes, or until it reaches al dente texture—tender but with a slight bite. Keep an eye on the liquid level and stir to prevent sticking.
Once the pasta is nearly done, add the minced garlic directly into the skillet. Stir continuously for about 30 seconds until fragrant and lightly golden, filling the kitchen with a warm aroma.
Stir in the halved cherry tomatoes and chopped spinach. Cook for 2-3 minutes until the tomatoes soften and burst, and the spinach wilts into a vibrant green.
If the mixture becomes too thick or the pasta isn’t tender yet, add a splash more broth or water. Continue stirring until the sauce is creamy and coats the pasta evenly.
Remove the skillet from heat. Stir in the olive oil, lemon zest, and nutritional yeast. Mix well to incorporate the flavors and create a bright, cheesy aroma.
Taste the dish and season with salt and pepper as needed. Let it sit for a minute to allow flavors to meld.
Serve hot, garnished with additional fresh herbs if desired. Drizzle with a little extra olive oil for a finishing touch.
