Garlic Butter Spaghetti with Herbs

• . whole wheat spaghetti↗1
• butter + more for serving6 tablespoon
• cloves garlic, minced↗8
• large bunch basil, chopped↗1
• large bunch baby spinach, chopped↗1
• salt↗2 teaspoon
• black pepper↗1 teaspoon
• Parmigiano Reggiano cheese for topping↗

Step-by-step instructions

1. 1

   Cook the spaghetti according to package directions.

2. 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 is the winner here.

3. 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. 4

   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.