Fresh Spinach, Tomato & Parmesan Pasta

3/4 pound bow-tie pasta
1 tablespoon extra-virgin olive oil 
1/2 cup chopped sweet yellow onions
1/2 cup chopped green bell peppers
1/4 teaspoon crushed red pepper

1/2 cup chicken broth
1 cup freshly shredded Parmesan cheese
1/2 teaspoon ground black pepper
2 cups grape tomatoes, halved
5 ounces fresh baby spinach
1 tablespoon coarsely chopped flat-leaf parsley

Cook pasta according to package directions. Heat olive oil in a large skillet over medium-high heat. Add onions, bell peppers and crushed red pepper. Turn heat down to medium-low and cook for a couple of minutes. Add chicken broth stir. Cover and cook for another minute. Add 3/4 cup of the cheese and the black pepper. Gently stir to combine. Cook for another minute. Remove from heat. Add halved tomatoes, spinach and the cooked pasta. Toss. Garnish with parsley and remaining cheese. Serve warm.