Spinach-Tomato Bowtie Pasta with Poultry

Adjust as needed, this is for a generous four. Very good for using leftovers.

Saute 2 tbsp garlic in sunflower oil (I used pureed garlic from a jar I picked up ages ago at a Middle Eastern market, it lasts forever and SO economical). Add 1 box of chopped frozen spinach, lightly thawed. Stir and saute for about 5-8 minutes on medium heat until soft. Add 1 tsp. curry powder and 1 generous pinch of ginger. Stir. Add 1/2 of a box of cherry or grape tomatoes, whatever you have. Stir and saute a bit more. If to dry, add 1 slosh of white wine.
Cube up about 1/2 lbs cooked chicken or turkey (I had some rotisserie turkey courtesy of The Marmot, aka The Rotisserie God, bless him) and toss in. Heat through until it sizzles merrily. Add 1/2 lbs cooked bowtie pasta (I had this already in the fridge as a leftover), stir, season with salt, freshly ground black pepper, more curry or ginger if so desired and some more wine if it's still dry. Cook for about 5 more minutes and serve in pasta bowls with grated Parmeggiano on top.