- 1lb Spaghetti
- 6tbsp EVOO or more
- 5 to 10 garlic cloves, peeled and minced
- Calabro Perline Mozzarella - 8oz dried container at room temperature
- 1tbsp kosher salt for the pot
- 1tsp salt
- 2lb prewashed baby spinach
- Calabro Parmesan
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.