OMG....a man who chiffonades....You're going to grumble a little here, but trust is the word of the day. Use this recipe but also have a cup or so of fresh spinach (chopped) and a few fresh basil leaves. When you add the pasta to the sauce, add the spinach and basil as well. I like to chiffonade the basil. Also for a little toasty crunch, toast up a couple tablespoons of pine nuts and add them with the spinach and basil.

. I can choke them down if cooked/mixed in but not if they are added on top where I have to smell it before I take a bite.
Neener KiKi