Prepare capellini according to al dente pasta directions. Once drained, leave in the colander until the end, when we will combine it with the sauce. 

In a shallow skillet, heat olive oil on medium heat. 

Add diced heirloom tomatoes, and garlic, sauté until garlic is slightly done. Salt and pepper to taste.

Add white wine and chicken stock to tomatoes and garlic and simmer until reduced by half. 

Remove from heat, toss cooked pasta and spinach leaves, along with the fresh juice of half a lemon. Spinach will begin to wilt from the heat of the pasta. 

Serve with freshly shaved parmesan and a lemon wedge.