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on another thread , two '  Italian ' cookbooks were discussed :

 

https://forums.egullet.org/topic/168215-six-seasons-of-pasta-a-new-way-with-everyones-favorite-food-by-joshua-mcfadden-and-martha-holmberg/#comment-2460283

 

 

looking over the first one , as e-pub , I thought about my two pasta dishes , and decided to add some chopped spinach to the Campari version :

 

mise

 

 

Campari / Spinach / Penzey's Tuscan seasoning  Uncooked .  window green onions   jus from the Campari , used in place of pasta water 

 

two beaten eggs ( for a creamy texture a la carbonara )   EVOO / butter / Fz basil and garlic cubes ( Dorot )

 

DeCecco linguini  ( house standard # 7 )  cooked in the FastaPasta

 

 

a bit later

 

 

note my pasta dishes are deliberately ' wet '   , making a sauce 

 

 

delicious it was , and spinach will now be a regular addition 

 

P.S.: there was grated also Tj's parmesan-ish .