Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes. Drain in a colander.
Meanwhile, in a medium pot, heat the oil over medium heat. Add the garlic and green onions and cook, stirring, until fragrant and starting to turn golden, about 2 minutes. Add the wine, basil, oregano, thyme, salt, and pepper, and cook for 2 minutes. Add the butter and parsley and cook for 2 minutes.
Return the drained spaghetti to the pot. Add the sauce, to taste, and toss well to coat. Place in a large serving bowl and coat with the Parmesan.
Yield: 8 to 10 servings