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