Simple Pasta with Spinach
A quick and satisfying weeknight pasta dish featuring fresh spinach wilted with garlic and olive oil, topped with optional parmesan.
Ingredients
Main Ingredients
- 8 oz pasta of your choice (spaghetti, penne, or fusilli) Use more for larger servings.
- 4-6 cups fresh baby spinach Use roughly one big handful per serving.
- 2-3 tablespoons extra-virgin olive oil
- 2-3 cloves garlic, minced Adjust to taste.
- to taste Salt and freshly ground black pepper
- to taste Parmesan cheese, grated Optional for serving.
Instructions
Cooking the Pasta
- Fill a large pot with water, add a generous pinch of salt, and bring to a boil.
- Add pasta and cook according to package instructions until al dente.
- Reserve about 1/2 cup of pasta cooking water before draining.
Preparing the Spinach
- While the pasta cooks, heat the olive oil in a wide skillet over medium heat.
- Add the minced garlic and sauté for 30–60 seconds until fragrant — don’t let it brown.
- Add the fresh spinach in batches, tossing or stirring until it wilts down, about 1–2 minutes.
- Season lightly with a pinch of salt.
Combining and Serving
- Drain the pasta (don’t rinse) and add it to the skillet with the spinach.
- Toss everything together over low heat, adding a splash of reserved pasta water if necessary to create a light sauce.
- Taste and adjust seasoning with salt and pepper.
- Serve immediately with a sprinkle of grated parmesan and a drizzle of olive oil or lemon zest if using.
Notes
For a vegan version, skip the parmesan or use a vegan alternative. This pasta is great served with a green salad or paired with grilled chicken or fish for extra protein. Add lemon zest or nuts for flavor and texture.