Ingredients (serves 2–3)
- 8 oz (225 g) spaghetti
- 2 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 6 cups fresh spinach, washed and tough stems removed
- Salt, to taste
- Black pepper, to taste
- Optional toppings:
- Grated Parmesan cheese
- Red pepper flakes
- Lemon zest or juice for brightness
Instructions
-
Cook the spaghetti:
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to package instructions until al dente.
- Reserve ½ cup of pasta water before draining, then drain the spaghetti and set aside.
-
Sauté the garlic:
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the sliced garlic and sauté for 1–2 minutes until fragrant and lightly golden. Be careful not to burn it, as burnt garlic tastes bitter.
-
Cook the spinach:
- Add the spinach in batches, stirring and letting it wilt slightly before adding more.
- Season lightly with salt and black pepper.
- Cook for 2–3 minutes until the spinach is fully wilted and tender.
-
Combine pasta and spinach:
- Add the drained spaghetti to the skillet with the garlic and spinach.
- Toss everything together until well combined.
- If the pasta seems dry, add a splash of the reserved pasta water to loosen it up.
-
Finish and serve:
- Taste and adjust seasoning with salt and pepper.
- Optional: sprinkle with grated Parmesan, a pinch of red pepper flakes, or a little lemon zest/juice for extra flavor.
- Serve immediately while warm.
✅ Tips:
- For extra depth, you can add a teaspoon of butter at the end for richness.
- Toasting breadcrumbs in olive oil and sprinkling them on top adds a lovely crunch.
- This dish works great with whole wheat or gluten-free spaghetti too.
