Cook the carrots in a pot of boiling water for about 4 to 6 minutes or until they a tender. You want to be able to pierce them with a fork without them falling apart. Then drain well.
Heat the oil in a non-stick pan over medium heat. Sauté the spinach until wilted. Season with salt and pepper. Toss in the carrots. Sauté for an additional 1 to 2 minutes. Adjust the seasoning with salt and pepper to taste before serving.