Spaghetti with Garlic & Spinach
Ingredients (4 servings)
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12 oz (340 g) spaghetti
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4 Tbsp extra-virgin olive oil
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5 cloves garlic, thinly sliced
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1/2 tsp crushed red pepper flakes (optional, for heat)
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6 cups fresh baby spinach, washed and dried
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1/2 cup grated Parmesan (or Pecorino Romano)
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Zest of 1 lemon + juice of 1/2 lemon
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Salt and freshly ground black pepper, to taste
Instructions
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Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve 1 cup of pasta cooking water, then drain.
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Sauté garlic: In a large skillet, heat olive oil over medium heat. Add the sliced garlic and red pepper flakes. Cook until the garlic is fragrant and lightly golden, about 1–2 minutes (don’t let it burn).
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Wilt the spinach: Add the spinach to the skillet. Toss until it just wilts, about 2 minutes. Season lightly with salt and pepper.
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Combine with pasta: Add the drained spaghetti to the skillet. Toss everything together, adding splashes of reserved pasta water to create a light, silky sauce that clings to the pasta.
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Finish: Stir in the lemon zest and juice. Remove from heat and toss with Parmesan. Taste and adjust seasoning.
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Serve: Divide among plates, drizzle with a touch of extra olive oil, and sprinkle with more cheese if desired.
✨ This pasta is quick, healthy, and vibrant. The garlic-infused oil coats the spaghetti, while the spinach adds freshness, and the lemon brightens everything up.
