Here's a nice meal we made last night with a big bag of arugula from our CSA share. You could use spinach in its place, but the arugula gives it a nice peppery punch.
Wash and roughly chop two bunches of arugula, removing any thick stems. Mince three very large garlic cloves and zest and juice a lemon. Boil one pound of long pasta in salted water until done. Drain and set aside, reserving a cup or so of the cooking water.
Into the empty pasta pot, add a long pour of olive oil and a couple tablespoons of butter. Place over medium-low heat and saute the garlic until it just begins to brown. Add the arugula and stir, letting it cook down. Add salt and pepper to taste, as well as the lemon zest and juice. Once the arugula is cooked to your liking, add the pasta back to the pot along with a good handful of grated Parmesan. Toss everything well and add some of the pasta water if it seems dry.
Serve with extra grated Parmesan and chile flakes.
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