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Bring a large pot of salted water to a rolling boil over high heat. Add the whole grain pasta and cook 10–12 minutes until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Meanwhile, heat the olive oil in a large skillet over medium heat until shimmering.
Add the garlic and red pepper flakes (if using) and sauté 1–2 minutes, stirring constantly, until the garlic is fragrant and just beginning to turn golden.
Add the halved cherry tomatoes and cook 3–5 minutes, stirring occasionally, until they soften and begin to burst.
Add the spinach in batches, stirring until wilted, then pour in the vegetable broth and stir to combine.
Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add a splash or two of the reserved pasta water to reach the desired consistency.
Season generously with salt and freshly ground black pepper and toss again.
Divide among plates and serve immediately, topped with a sprinkle of grated Parmesan cheese.