• 1 lb Spaghetti
• 6 tbsp EVOO or more
• 5 to 10 garlic cloves, peeled and minced
• Calabro Perline Mozzarella - 8 oz drained container at room temperature
• 1 tbsp kosher salt for the pot
• 1 tsp salt
• 2 lb prewashed baby spinach
1.) Over medium flame, heat EVOO in a large skillet, then toss in garlic and cook for 2 minutes.
2.) Bring a large pot of salted water to a boil, add spaghetti and cook until al dente.
3.) Before draining pasta, add 2 lb’s baby spinach and stir in spaghetti Add drained spaghetti and spinach to the EVOO and garlic.4.) Season with salt and toss well Add Calabro Perline and serve with grated Calabro Parmesan.