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Prepare pasta according to package directions; strain, reserving 1 cup cooking liquid.
Heat oil in a large saute pan set over medium heat; add garlic, red pepper flakes, and Italian herbs and stir until fragrant, 1 to 2 minutes.
Add spinach, and toss until just wilted, about 3 minutes. Season with salt and pepper.
Add pasta to pan with spinach mixture and toss to coat, adding reserved cooking liquid ¼ cup at a time as needed.
Transfer to serving plates; top generously with Pecorino cheese and serve.