Garlic and spinach spaghetti is the kind of simple, soul-satisfying meal that reminds us how magical a few humble ingredients can be. Within 20 minutes, you’re looking at a steaming bowl of perfectly al dente noodles, coated in golden garlic oil and flecked with tender spinach. This classic vegetarian spaghetti with garlic and spinach is a weeknight dream—quick to make, easy to love, and oh-so-versatile.
In today’s post, I’ll walk you through exactly how I make it, plus handy tips, substitutions, and what to serve alongside. If you’re new here, be sure to subscribe for more feel-good recipes from my kitchen!
The Story Behind This Spaghetti with Garlic and Spinach
A Personal Memory in Every Bite
It all started with a craving—late one night during my college years when I had nothing but pasta, garlic, and a big bag of baby spinach. It was finals week. I was tired, hungry, and missing home. I remembered how my grandmother would always say, “If you have garlic and olive oil, you can cook for anyone.” She wasn’t wrong.
That first pan of spaghetti with garlic and spinach was nothing short of comforting magic. I’ve been making it ever since—tweaking and seasoning it into the warm, rich dish it is today. Each time, it brings me back to that little kitchen with creaky cabinets and the warmth of familiar flavors.
What I love most about this garlic spinach spaghetti is its simplicity. You don’t need fancy sauces or loads of ingredients. The garlic gently sizzles in olive oil, releasing its aroma as the spinach wilts and melts into the strands of spaghetti. Add a pinch of red pepper flakes and finish with a touch of lemon zest or Parmesan if you’re feeling fancy.
Why This Garlic Spinach Pasta Stands Out
This isn’t just another weeknight pasta. It’s fast, healthy, and comforting—without sacrificing flavor. Whether you’re cooking for yourself or whipping up a quick dinner for friends, it never fails.
It also pairs beautifully with recipes like this lemon ricotta and spinach pasta when you’re feeding a crowd or craving a variety of vegetarian flavors. If you’re feeling bold, throw in a few roasted cherry tomatoes like in my favorite Mediterranean pasta salad for an extra layer of depth.
This dish feels like a hug in a bowl—and that’s something we could all use more of, don’t you think?
Ingredients & Preparation Guide
Breaking Down the Ingredients
Each component in this garlic spinach spaghetti plays a role in building rich, satisfying flavor. Here’s what you’ll need:
| Ingredient | Details |
|---|---|
| Spaghetti | 12 oz (340 g), cooked al dente |
| Extra Virgin Olive Oil | 3 tablespoons – the backbone of the sauce |
| Garlic | 6 cloves, thinly sliced for maximum aroma |
| Red Pepper Flakes (Optional) | ½ tsp, for a subtle kick |
| Fresh Baby Spinach | 5 cups, washed and drained |
| Salt & Black Pepper | To taste |
| Parmesan Cheese (Optional) | ¼ cup, freshly grated |
| Lemon Zest (Optional) | For a bright, citrusy finish |
| Reserved Pasta Water | ½ cup – helps coat the noodles perfectly |
Tip: The reserved pasta water contains starch, which binds the garlic oil to the spaghetti and creates a light, silky sauce. Don’t skip this!
Tools & Smart Substitutions
You don’t need fancy equipment—just a large pot and a roomy skillet or sauté pan. A microplane grater is helpful for lemon zest or grating Parmesan.
Looking for swaps?
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Gluten-free spaghetti works beautifully here.
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Kale or Swiss chard can stand in for spinach—just chop them finely.
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Want protein? Add a soft-boiled egg on top or toss in chickpeas.
This recipe’s flexible nature is similar to my baked feta pasta, which also plays with simple ingredients in bold, satisfying ways.
If you prefer richer flavors, go for a sprinkle of feta and a drizzle of garlic butter—something I love using in my crispy baked eggplant parmesan.
How to Make Spaghetti with Garlic and Spinach
Step-by-Step Instructions
Here’s how to bring this beautiful garlic spinach pasta together in under 20 minutes:
Step 1: Cook Your Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Before draining, reserve ½ cup of the starchy pasta water. Then drain and set aside.
Step 2: Sauté the Garlic
In a wide skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté for 1–2 minutes until golden and fragrant. Be careful—burnt garlic turns bitter quickly!
Step 3: Add Red Pepper Flakes
Stir in the red pepper flakes for just 10 seconds to bloom the spice.
Step 4: Wilt the Spinach
Add the fresh spinach in batches. Stir often until it’s fully wilted and glossy.
Step 5: Combine & Toss
Add the drained spaghetti to the skillet. Pour in some reserved pasta water to loosen the mixture. Toss everything gently to coat the pasta with the garlicky oil and greens.
Step 6: Finish & Serve
Season with salt, black pepper, and lemon zest. Plate and top with grated Parmesan if desired.
Serving, Storing & Pairing Ideas
Delicious Ways to Serve
This garlic and spinach spaghetti is light but filling, making it perfect on its own—or served alongside bold-flavored sides. I often pair it with a crisp salad like my Italian tortellini pasta salad when hosting or craving something heartier.
A slice of crusty garlic bread or a warm bowl of 30-minute creamy spinach artichoke pasta also makes for a comforting duo. Want crunch? Toasted pine nuts or breadcrumbs sprinkled on top are delightful.
To elevate it for guests, serve with white wine—Pinot Grigio or Sauvignon Blanc works best.
How to Store & Reheat
Got leftovers? You’re in luck.
Storage:
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Let the pasta cool completely.
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Transfer to an airtight container.
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Store in the fridge for up to 4 days.
Reheating Tips:
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Warm in a skillet over low heat with a splash of water or broth.
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You can microwave it, but stir every 30 seconds for even heating.
This dish is best enjoyed fresh but makes a great next-day lunch, much like my Parmesan spinach mushroom pasta skillet, which also reheats like a dream.
Planning to prep ahead? Make the garlic oil and wilt the spinach in advance, then cook the pasta fresh when you’re ready to eat.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes! Just thaw and squeeze out excess moisture before adding it to the skillet.
Is this recipe vegan?
Absolutely—just skip the Parmesan or use a plant-based version.
Can I make it gluten-free?
Definitely. Use your favorite gluten-free spaghetti and follow the rest of the steps as is.
Does it work with whole wheat pasta?
It sure does. Whole wheat adds a nutty flavor and extra fiber.
Can I add protein to this?
Yes! Add sautéed mushrooms, tofu, or a poached egg on top. Leftover grilled chicken works too.
Wrapping Up
If you’ve been searching for a quick, satisfying, and healthy pasta recipe, this spaghetti with garlic and spinach might just become your new go-to. It’s easy enough for weeknights, yet elegant enough for guests. The best part? You likely have most of the ingredients already in your kitchen.
Looking for something just as comforting? Try my creamy Tuscan orzo or indulge in 5 delicious ravioli with tomatoes and herbs—perfect companions for your pasta-loving heart.
If you tried this garlic and spinach spaghetti, I’d love to hear what you thought! Rate the recipe below, leave a comment, and don’t forget to share it with your friends on Pinterest. Every share supports this little kitchen of mine.
Stay hungry, stay inspired.
Print
Spaghetti with Garlic and Spinach
- Total Time: 20
- Yield: 4 servings
- Diet: Vegetarian
Description
Spaghetti with Garlic and Spinach is a quick, healthy, and satisfying vegetarian pasta that’s bursting with flavor. Made in just 20 minutes using pantry staples, it’s the ultimate weeknight comfort meal.
Ingredients
• 12 oz (340 g) spaghetti
• 3 tablespoons extra virgin olive oil
• 6 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes (optional)
• 5 cups fresh baby spinach, washed and drained
• Salt, to taste
• Freshly cracked black pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)
• Zest of 1 lemon (optional for brightness)
Instructions
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add the sliced garlic and sauté for 1–2 minutes until golden and fragrant—avoid burning.
3. Add red pepper flakes and stir for 10 seconds to bloom.
4. Add the spinach in batches, stirring frequently until fully wilted.
5. Add drained spaghetti to the skillet, along with reserved pasta water. Toss to coat the noodles with garlic oil and spinach.
6. Season with salt, pepper, and lemon zest (if using).
7. Plate immediately and top with grated Parmesan if desired.
Notes
– Use gluten-free spaghetti to make this dish gluten-free.
– Kale or Swiss chard can be substituted for spinach—just chop finely.
– Vegan option: omit Parmesan or use a plant-based alternative.
– Add chickpeas or a poached egg for protein.
– Best enjoyed fresh, but stores well for up to 4 days.
- Prep Time: 5
- Cook Time: 15
- Method: Skillet
- Cuisine: Italian-Inspired