Creamy Garlic Tagliatelle with Spinach and Parmesan

1.Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

2.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

3.Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.

4.Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer.

5.Add the grated Parmesan cheese and dried Italian herbs to the skillet, stirring until the cheese has melted and the sauce is creamy. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

6.Season the sauce with salt and black pepper to taste.

7.Add the cooked tagliatelle to the skillet and toss to coat the pasta evenly with the creamy sauce.

8.Serve immediately, garnished with fresh basil leaves and additional Parmesan cheese if desired.