Spring Vegetarian Spaghetti

There are a lot of recipes, like this one, from the recipe-a-day calendar that I likely never would have otherwise tried.

Ingredients:

• 1 pound spaghetti
• 1/2 cup smoked mozzarella cheese
• 1/2 cup grated parmesan cheese, plus more for serving
• 1 cup frozen peas
• 8 cups spinach leaves
• 3 tbsp butter
• Kosher salt
• Fresh ground black pepper

Directions:

• Combine 6 quarts of water with 2 tablespoons kosher salt and bring it to a boil.
• Grate the parmesan and mozzarella cheeses.
• Once boiling add the pasta, to the water, and cook until just about al dente (about 7 minutes).
• Add peas and spinach and cook for 1 minute.
• Reserve 1 cup of cooking water and then drain the pasta and vegetables.
• In a skillet, melt the butter, then stir in cheeses, 1/4 cup of pasta water, and 1/4 teaspoon kosher salt.
• Stir in the pasta and vegetables until creamy over low heat, adding more pasta water if necessary.
• To serve, top with additional parmesan cheese.