Garlic Butter Spaghetti with Herbs
- 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
- 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.
For the leftovers, I added a can of roughly chopped fire-roasted whole tomatoes and about ½ cup of vegetable broth and simmered for an additional 10 minutes. The noodles were thick and saucy and loaded with vegetables. So good!