Instructions

• Bring a large pot of water to a rolling boil. Stir in the 1/2 teaspoon salt, add 1 pound spaghetti, and cook according to package directions until al dente.
• Before draining, reserve 1 cup of the pasta cooking liquid, then drain the pasta.
• While the pasta cooks, heat 1/4 cup extra virgin olive oil in a large sauté pan over medium heat. Add 4 minced garlic cloves, 3/4 teaspoon red pepper flakes, and 1/2 teaspoon Italian herb seasoning. Cook, stirring, until the garlic is fragrant and softened, about 1–2 minutes; avoid browning the garlic.
• Add 6 ounces fresh baby spinach to the pan and toss until just wilted, about 2–3 minutes. Sprinkle in 1/2 teaspoon freshly ground black pepper and stir to combine.
• Add the drained spaghetti to the pan with the spinach. Toss to coat, adding the reserved pasta cooking liquid 1/4 cup at a time as needed until the pasta is evenly coated and the sauce reaches your desired consistency.
• Transfer to serving plates and top generously with 2 ounces grated Pecorino or Parmesan cheese. Serve immediately.