1-First, heat the 2 tablespoons of olive oil in a large deep frying pan over medium-high heat. Add the 3 sliced garlic cloves and cook until they are soft but not browned, which takes just a minute or two to bring out their flavor without any bitterness.

2-Next, toss in the 16 ounces of fresh baby spinach and sauté it with the garlic until it wilts down, usually about 2-3 minutes. Season with salt and pepper to taste, then remove from heat and set aside. This step keeps the spinach vibrant and full of nutrients, making your sauce both healthy and tasty.

3-Now, cook the 1 pound of spaghetti according to the package instructions, making sure to reserve one cup of pasta water before draining. After draining the pasta, blend the spinach and garlic mixture in a food processor or blender with half a cup of grated Parmesan or Pecorino Romano cheese and half of the reserved pasta water. Puree until smooth, adding more pasta water as needed to get that creamy sauce consistency.

4-Return the sauce to the pan, mix in the cooked spaghetti, and stir everything together over low heat. Add more pasta water if the mixture seems too thick, then adjust the seasoning with salt and pepper. Serve right away, topped with extra grated cheese, and enjoy a meal that’s ready in about 15 minutes total.