The Beast's Cookbook: Garden Pasta with White Wine Sauce

I'll upload a picture later.

This is a simple, relatively healthy meal, but you can cut back a bit on the butter if you're concerned about that sort of thing. It goes great with whole wheat pasta of any sort, not just spaghetti. The idea for the sauce started from a spinach recipe from my brother (a professional chef).

1 lb. spaghetti
9 to 12 oz. spinach, stems removed
4 medium tomatoes, chopped
4 tbsp. butter
1/4 cup white wine
1 tbsp. garlic
1 tsp. oregano
1 tsp. basil
Parsley, for garnish

In a large skillet, melt the butter and add the spinach until just wilted. Add the tomatoes, oregano, and basil; leave on the heat, stirring, for about 3-4 minutes. Add the wine and simmer for about 5 minutes. Meanwhile, prepare the spaghetti according to package directions. Toss the spaghetti with the veggies and sauce. Garnish with parsley and top with parmesan cheese.