Garlic Butter Spaghetti with Herbs

• Vegetarian

• Produce

  • 1 large bunch Baby spinach
  • 1 large bunch Basil
  • 8 cloves Garlic

• Pasta & Grains

  • 1 lb Spaghetti, whole wheat

• Baking & Spices

  • 1 tsp Black pepper
  • 2 tsp Salt

• Dairy

  • 6 tbsp Butter + more
  • 1 Parmigiano-reggiano cheese

Found on pinchofyum.com

Description

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

Directions

• Cook the spaghetti according to package directions.
• 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 is the winner here.
• 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.
• Add the spaghetti to the skillet (or vice versa depending on pan size) and season with salt and pepper. Toss well to combine and let it all rest for a few minutes to stick together a bit. Serve with an additional pat of butter and/or fresh grated Parmigiano Reggiano cheese.