Ingredients

• 1 lb. whole wheat spaghetti
  
• 6 tablespoons butter, plus extra 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 following the directions on the package.
2. While the pasta cooks, warm the butter in a large nonstick skillet over medium-low heat. Add the minced garlic and gently cook for 3–5 minutes, stirring occasionally, until softened and aromatic. Keep the heat low so the garlic doesn’t brown or turn bitter.
3. Add the chopped basil and spinach (about 5 cups before wilting) to the skillet. Stir for a minute or two, just long enough for the greens to soften. Season with salt.
4. Combine the cooked spaghetti with the garlic-butter mixture—either in the skillet or by transferring everything to a larger pot if needed. Add the black pepper and any additional salt to taste. Toss until the pasta is evenly coated, then let it sit briefly so the flavors meld. Serve with an extra pat of butter or a generous shower of grated Parmigiano Reggiano.

• For a different take on the leftovers, stir in a can of roughly chopped fire-roasted whole tomatoes and about 1/2 cup vegetable broth. Let it simmer for 10 minutes—this gives you a thicker, saucier dish packed with vegetables.