Ingredients
Scale
- 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)
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1–2 minutes until golden and fragrant.
- Add red pepper flakes and stir briefly.
- Add spinach in batches, stirring until fully wilted.
- Add cooked spaghetti and reserved pasta water. Toss to coat evenly.
- Season with salt, pepper, and lemon zest if using.
- Serve immediately with grated Parmesan if desired.
Notes
- Do not burn the garlic—keep heat moderate.
- Spinach can be replaced with kale or Swiss chard.
- Add chickpeas or egg for extra protein.
- Best served fresh but keeps for up to 4 days refrigerated.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-Inspired
- Diet: Vegetarian