GARLIC BUTTER SPAGHETTI WITH HERBS

INGREDIENTS
1 lb. whole wheat spaghetti
6 tablespoons butter + more for serving
8 cloves garlic, minced
1 large bunch basil, chopped
1 large bunch baby spinach, chopped
2 teaspoons salt
1 teaspoon black pepper
Parmigiano Reggiano cheese for topping

INSTRUCTIONS
1. Cook the spaghetti according to package directions.

2. Meanwhile, heat the butter together in a
large nonstick skillet over medium low
heat. Add the minced garlic and saute for
3-5 minutes, until soft and fragrant. Be
careful not to burn or over-brown the garlic because it will taste bitter. Low and slow isthe winner here.

3. Chop the spinach and basil (I had about 5 cups total - it reduces quite a bit as it wilts) into small bite-sized pieces and add to the skillet, stirring for just a minute or two to get the greens softened slightly. Season with salt.

4. Add the spaghetti to the skillet (or vice
versa depending on pan size) and season
with salt and pepper. Toss well to combinevand let it all rest for a few minutes to sticktogether a bit. Serve with an additional pat of butter and/or fresh grated Parmigiano Reggiano cheese.