Spaghetti with Garlic & Spinach
A simple and satisfying pasta dish featuring garlic, bright lemon, and wilted spinach, perfect for weeknight meals.
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.