Name: Spaghetti with Garlic & Spinach
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 8 oz Spaghetti (dry, any long pasta will work); 2 tablespoons Olive Oil (extra virgin for best flavor); 4 cloves Garlic (thinly sliced, fresh for best aroma); 6 cups Fresh Spinach (stems removed if thick, loosely packed); 1/2 teaspoon Red Pepper Flakes (optional, for a gentle heat); Salt (to taste, kosher salt recommended); Black Pepper (to taste); 1/4 to 1/2 cup Freshly Grated Parmesan Cheese (for serving); 1 whole Lemon (cut into wedges for serving)

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Creamy, garlicky, and surprisingly light — this Spaghetti with Garlic & Spinach is comfort food that doesn’t weigh you down. One pan, minimal fuss, and a burst of bright lemon and Parmesan make every bite sing. Fun fact: many Italian home cooks stretch a few pantry staples into a satisfying pasta dinner in under 20 minutes — and this recipe is exactly that kind of kitchen magic. If you love simple, crowd-pleasing dinners, this is one to keep in your weeknight rotation.

This recipe shines for its simplicity and speed. It’s perfect when you want something family-friendly that still tastes restaurant-worthy. If you enjoy quick pasta dishes like our creamy garlic rice or skillet meals, try pairing techniques from other favorites like Cheesy Cajun Garlic Chicken Rotini Skillet for more one-pan inspiration. Ready to get cooking? You’ll be surprised how five everyday ingredients transform into a memorable meal.

What is Spaghetti with Garlic & Spinach?

What’s in a name? Spaghetti with Garlic & Spinach is exactly what it sounds like — long pasta tossed with fragrant garlic and a heap of tender spinach. Who named it? Maybe a hungry neighbor or a clever home cook who liked things plain and honest. Could it be that someone once declared, “simple is best” while stirring a skillet? Possibly.

There’s a charming little truth about recipes like this: a modest plate can win hearts. As they say, “the way to a man’s heart is through his stomach.” So why not try this dish and see who you can impress? Grab a pot and a skillet, and let’s make something tasty.

Why You’ll Love This:

Effortless flavor: The star here is the garlicky oil coating silky spaghetti and wilted spinach that keeps bright, fresh notes.
Budget-friendly: Pasta and spinach are inexpensive and stretch easily, making this an economical weeknight winner.
Flavor-boosters: Grated Parmesan and a squeeze of lemon elevate the dish from humble to memorable.

This recipe is less heavy than a cream-based pasta but still wonderfully satisfying. If you enjoy similar light-yet-rich pasta dishes, you might also like our take on quick garlic rice and skillet meals like Chicken Scampi Creamy Garlic Parmesan Rice. Ready to try it? It’s fast, frugal, and full of flavor — what’s not to love?

How to Make:

Quick Overview

This recipe is easy because each step is straightforward: boil the pasta, infuse oil with garlic, wilt spinach, and toss everything together. The texture is a lovely contrast — al dente spaghetti, silky wilted greens, and crunchy, golden garlic edges if you watch the heat. Expect about 5–10 minutes active prep and 10–12 minutes total cooking time. The standout is the glossy, lightly flavored coating from reserved pasta water and olive oil.

Ingredients

8 oz spaghetti — dry, any long pasta will work
2 tablespoons olive oil — extra virgin for best flavor
4 garlic cloves, thinly sliced — fresh for the best aroma
6 cups fresh spinach — stems removed if thick, loosely packed
1/2 teaspoon red pepper flakes (optional) — for a gentle heat
Salt and black pepper, to taste — kosher salt recommended
Freshly grated Parmesan cheese (for serving) — about 1/4 to 1/2 cup
Lemon wedges (for serving) — 1 lemon, cut into wedges

Directions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, following the package directions. Reserve about 1 cup of the pasta water before draining.
Sauté the Garlic: Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1–2 minutes until it’s fragrant and just turning golden (be careful not to burn it).
Wilt the Spinach: Add the spinach to the skillet and cook, stirring often, until wilted (about 2–3 minutes). Sprinkle in the red pepper flakes if you like a little heat.
Combine: Add the drained spaghetti to the skillet with the spinach and garlic. Pour in a bit of the reserved pasta water, then toss everything together so the noodles are coated and glossy. Season with salt and pepper to taste.
Serve: Plate up the spaghetti, then top with plenty of freshly grated Parmesan and a squeeze of lemon juice for extra brightness.

Spaghetti with Garlic & Spinach

What to Serve With:

A crisp green salad with lemon vinaigrette — balances richness with acidity.
Garlic bread or toasted baguette slices — for scooping up any leftover garlicky oil.
Roasted cherry tomatoes — add a sweet, caramelized counterpoint.
A chilled white wine like Pinot Grigio or a light, citrusy beer — pairs well with the lemon and garlic notes.
For a heartier meal, serve alongside broiled chicken breasts or pan-seared fish.

Top Tips for Perfecting:

Don’t burn the garlic: cook it just until fragrant and lightly golden; burnt garlic tastes bitter.
Reserve pasta water: the starchy water helps the sauce cling to the noodles and creates a silky finish.
Spinach timing: add it in batches if your skillet is small so it wilts evenly.
Cheese finish: use freshly grated Parmesan rather than pre-grated for better melt and flavor.
Substitutions: kale or Swiss chard can replace spinach (massage or chop leaves first). Swap spaghetti for linguine or bucatini for a different mouthfeel.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Not ideal for freezing because spinach can get watery; if needed, freeze without cheese for up to 1 month and thaw in the fridge before reheating.
Reheating: Reheat gently in a skillet over low heat with a splash of water or broth to revive the sauce. Microwave on medium power in short bursts, stirring between, and add a drizzle of olive oil to restore shine.

FAQs

Can I use frozen spinach instead of fresh?
Yes, but thaw and squeeze out excess water first. Add it a little earlier in the skillet since it’s already cooked.

How do I make this recipe vegan?
Skip the Parmesan and finish with a drizzle of extra virgin olive oil and a sprinkle of nutritional yeast for a cheesy flavor.

Can I add protein to this dish?
Absolutely. Grilled chicken, sautéed shrimp, or crispy tofu are great additions. Add cooked protein in the final toss so flavors meld.

What if I don’t have lemon?
You can use a splash of white wine vinegar or a small sprinkle of zest for brightness.

Is this dish kid-friendly?
Yes — leave out red pepper flakes and use a light hand with garlic; kids usually enjoy simple garlic-and-cheese pasta.

Conclusion

This Spaghetti with Garlic & Spinach proves that simple ingredients can make a memorable meal. It’s quick, budget-friendly, and versatile enough to suit busy weeknights or relaxed weekend dinners. Give it a try, share it with family, and enjoy how easily it becomes a staple in your kitchen. For more recipes and variations that play with spinach and garlic, check out Spinach and Garlic Spaghetti with Pecorino | Love and Olive Oil and the flavorful twist at Spinach Spaghetti with garlic crumbs – The clever meal.