1 pound spinach pasta (any type is fine, I used fettucini)
4 tbsp extra-virgin olive oil
1 cup chopped fresh basil
1 bag fresh baby spinach (Approx. 3 cups)
4 cloves garlic, minced
2 tbsp dried red chilli flakes
1 cup water from cooking the pasta
2 cups grated Pecorino Romano cheese
1/2 tsp salt
Cook the pasta in large pot of boiling salted water until just tender but still firm to bite. Drain the pasta, reserving 1 cup pasta cooking liquid. Return pasta to same pot.
Heat olive oil in heavy large skillet over medium-high heat. Add 1/2 of the chopped basil, spinach, garlic, salt and red chilli flakes, stir for a few minutes until the spinach wilts. Add the pasta cooking water and boil until slightly reduced, about 7 minutes.
Add this mixture, remaining 1/2 cup basil, and 1 1/2 cups cheese to pasta. Toss over medium heat until the sauce coats pasta. Add more water if pasta is too dry. Transfer into a serving bowl and sprinkle with remaining 1/2 cup cheese.