In our fridge, we had a relatively large quantity of spinach, and a smaller quantity of fresh basil. From these, the dish above was born. Fresh garlic, salt, pepper and olive oil were also involved.
I found this pasta a little bland. Good flavors all around, but just not enough oomph. I realize now that by not cooking the spinach, I gave up on those bitter and savory flavors one finds in sauteed spinach.
An improved version, then, would involve a) cooking the spinach first and b) more flavor - more basil, maybe some pine nuts, maybe some Parmesan
Oh, it's pretty though.
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