Spaghetti with Garlic & Spinach

A simple, satisfying pasta that sings with garlic, bright lemon, and a pile of wilted spinach — this Spaghetti with Garlic & Spinach is the kind of weeknight meal you make when you want something fast, fresh, and barely fussy. It’s pantry-friendly, comes together in about 20 minutes, and stretches small amounts of ingredients into a generously flavored plate.

Why you’ll love this dish

This recipe proves that a handful of good ingredients — olive oil, garlic, spinach, and pasta water — can deliver big flavor. It’s fast, light, and adaptable: perfect for busy weeknights, a solo lunch with leftovers, or a simple dinner when you want something green without the work. It’s especially handy when you want comfort food that feels a little more virtuous.

“So quick and bright — the garlic and lemon keep it lively while the spinach makes it feel like a real meal.” — a regular weeknight staple

If you like fast spinach-forward pasta, you might also enjoy the creamy contrast in this creamy gnocchi with spinach and feta, which uses similar flavors but turns them into a richer dish.

Step-by-step overview

Start by boiling salted water and cooking the spaghetti until al dente. While the pasta cooks, gently sauté thinly sliced garlic in olive oil so it becomes fragrant and lightly golden without burning. Add the spinach and wilt it quickly. Toss the drained pasta into the skillet, loosen the sauce with reserved pasta water, season, and finish with a squeeze of lemon and freshly grated Parmesan. That’s the whole flow — fast, linear, and forgiving.

What you’ll need

• 8 ounces spaghetti
• 2 tablespoons olive oil (extra-virgin for flavor)
• 4 cloves garlic, thinly sliced (or 2–3 tablespoons minced)
• 6 cups fresh spinach (about 5–6 ounces)
• 1/2 teaspoon red pepper flakes (optional — adjust to taste)
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese, for serving
• Lemon wedges, for serving

Notes:

• Swap spaghetti for linguine or bucatini if you prefer.
• For a dairy-free version, omit Parmesan or use a vegan hard cheese substitute.
• If you only have frozen spinach, thaw and squeeze it dry before adding (see FAQs).

Step-by-step instructions

1. Bring a large pot of water to a rolling boil. Generously salt the water.
2. Add the spaghetti and cook according to package instructions until al dente. Before draining, scoop out and reserve 1 cup of the starchy pasta water. Drain the pasta.
3. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat.
4. Add the thinly sliced garlic and sauté 1–2 minutes, stirring constantly, until fragrant and lightly golden. Watch closely so it doesn’t burn — burnt garlic tastes bitter.
5. Add the spinach to the skillet. Stir and cook 2–3 minutes until wilted. If you like heat, sprinkle in the red pepper flakes now.
6. Add the drained spaghetti to the skillet. Splash in 1/4–1/2 cup reserved pasta water to loosen the mixture and help the oil cling to the noodles. Toss well. Add more pasta water a little at a time if needed.
7. Season with salt and pepper to taste. Finish with a squeeze of lemon juice and toss again.
8. Plate immediately and serve with plenty of freshly grated Parmesan.

Best ways to enjoy it

This pasta shines simply — a wedge of lemon, a dusting of Parmesan, and a green salad make a complete meal. For a heartier dinner, add grilled chicken or pan-seared shrimp. It also makes a bright brunch dish when paired with roasted tomatoes or a soft-boiled egg.

For a sweet brunch contrast, try finishing the meal with a light dessert like the fluffy strawberry pancake bowl with creamy topping — the bright strawberries play nicely after the savory garlic and lemon.

Pairings: crusty bread or garlic-free focaccia, a crisp white wine (Sauvignon Blanc or Pinot Grigio), or a light-bodied red if you add more savory toppings.

Storage and reheating tips

• Refrigerator: Store cooled pasta in an airtight container for up to 3–4 days. Add a drizzle of olive oil before sealing to reduce sticking.
• Freezer: Not ideal for texture, but you can freeze for up to 1 month. Thaw in the fridge overnight before reheating.
• Reheating: Reheat gently on the stovetop over low heat with a splash of water or broth to revive the sauce. Microwave in short bursts, stirring and adding a tablespoon of liquid as needed.
• Food safety: Keep refrigerated within two hours of cooking. Reheat to steaming hot (165°F / 74°C) before eating.

Pro chef tips

• Slice the garlic thin and cook on medium to medium-low. Garlic goes from golden to bitter quickly, so remove from heat if it starts to brown too fast.
• Reserve pasta water — that starchy liquid is the glue that makes the oil cling and forms a silky finish. Add it in small amounts until you get a glossy coating.
• Don’t overcrowd the pan when wilting spinach. Add it in batches if needed so it cooks evenly.
• Use fresh lemon juice at the end, not during cooking, to keep brightness.
• Taste and adjust seasoning at the end. Spinach can mute saltiness, so you may need a bit more salt or Parmesan than expected.

Creative twists

• Add protein: toss in cooked chickpeas, shredded rotisserie chicken, or sautéed shrimp.
• Make it creamy: stir in 2–3 tablespoons of cream or crème fraîche at the end for a silky sauce.
• Make it vegan: skip Parmesan or use nutritional yeast or a vegan hard cheese.
• Leaf swaps: try baby kale or Swiss chard — cook a minute or two longer to soften.
• Add crunch: top with toasted pine nuts or breadcrumbs sautéed in butter for texture.
• Anchovy boost: melt 1–2 anchovies with the garlic for a deeper savory backbone.

Your questions answered

Q: How long does this take to make?
A: From start to finish it’s about 18–25 minutes: 10–12 minutes for the pasta and 6–8 minutes for the skillet work. Prep time is minimal.

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out excess liquid before adding. Because frozen spinach is denser, you’ll need less by volume (about 10–12 ounces frozen equals roughly 6 cups fresh wilted).

Q: Can I make this ahead?
A: You can cook components ahead: cook spaghetti and toss lightly with oil, and sauté garlic and spinach separately. Reheat briefly together with reserved pasta water when ready to serve. For best texture, avoid fully combining long before serving.

Q: How do I prevent garlic from burning?
A: Keep heat at medium or medium-low and slice thinly so it cooks evenly. Stir constantly and remove from heat or add a splash of pasta water if it gets too brown.

Q: Is this healthy?
A: Yes — it’s light, vegetable-forward, and uses moderate oil. Spinach adds vitamins and iron, while whole-grain pasta swaps increase fiber.

Q: How much lemon and Parmesan should I use?
A: Start with a light squeeze (about 1/2 teaspoon juice) and 1–2 tablespoons grated Parmesan per serving. Adjust to your taste.

If you have other questions about substitutions, portion scaling, or pairing ideas, ask and I’ll tailor suggestions to what’s in your pantry.

Spaghetti with Garlic & Spinach

A simple and satisfying pasta dish featuring garlic, bright lemon, and wilted spinach, perfect for weeknight meals.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 350 kcal

Ingredients

  

Pasta and Vegetables

• 8 ounces spaghetti
• 6 cups fresh spinach (about 5–6 ounces)

Flavorings

• 2 tablespoons olive oil (extra-virgin for flavor)
• 4 cloves garlic, thinly sliced (or 2–3 tablespoons minced)
• 1/2 teaspoon red pepper flakes (optional — adjust to taste)
• to taste Salt and freshly ground black pepper

For Serving

• to taste Freshly grated Parmesan cheese for serving
• to taste Lemon wedges for serving

Instructions

 

Cooking the Pasta

• Bring a large pot of water to a rolling boil. Generously salt the water.
• Add the spaghetti and cook according to package instructions until al dente.
• Before draining, scoop out and reserve 1 cup of the starchy pasta water. Drain the pasta.

Sautéing

• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat.
• Add the thinly sliced garlic and sauté 1–2 minutes, stirring constantly, until fragrant and lightly golden.
• Add the spinach to the skillet. Stir and cook 2–3 minutes until wilted.
• If you like heat, sprinkle in the red pepper flakes now.

Combining

• Add the drained spaghetti to the skillet.
• Splash in 1/4–1/2 cup reserved pasta water to loosen the mixture and help the oil cling to the noodles.
• Toss well and season with salt and pepper to taste.
• Finish with a squeeze of lemon juice and toss again.

Serving

• Plate immediately and serve with plenty of freshly grated Parmesan.

Notes

Swap spaghetti for linguine or bucatini if you prefer. For a dairy-free version, omit Parmesan or use a vegan hard cheese substitute. If you only have frozen spinach, thaw and squeeze it dry before adding.

Keyword Garlic, Pasta, Quick Meals, Spaghetti, Spinach