I’ve made this recipe a few times in the past but rarely use fresh spinach let alone spinach from my backyard!
I sauteed some scallops in oil, garlic, and basil (from the garden). I added some spinach leaves (from the garden) about 1/2 through the cooking process and kept adding some every 30 seconds or so. I smushed up quite a lot of spinach leaves and basil (both from the garden) as well as some garlic in my chopper thing. Tyler cooked the pasta. I added the smushed stuff to the pan, cooked it all together briefly, and then mixed it into the pasta. And… yum! :)