Spaghetti with Garlic & Spinach
Creamy, garlicky, and impossibly simple, this Spaghetti with Garlic & Spinach is comfort food that comes together in under 20 minutes.
Servings: 4 servings
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta
- 8 ounces spaghetti, dry
Oil
- 2 tablespoons olive oil
Garlic
- 4 cloves garlic, thinly sliced
Spinach
- 6 cups fresh spinach, washed and roughly chopped
Spices
- 1/2 teaspoon red pepper flakes, optional
- Salt and pepper, to taste
Cheese
- 1/4 to 1/2 cup freshly grated Parmesan cheese, for serving
Lemon
- lemon wedges, for serving cut into quarters
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside briefly.
- Sauté Garlic: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the thinly sliced garlic and sauté for 1–2 minutes, stirring frequently, until fragrant and lightly golden. Watch carefully so the garlic does not burn; slightly golden is perfect for a nutty, mellow flavor.
- Wilt the Spinach: Add the fresh spinach to the skillet. Stir and cook for 2–3 minutes, turning the leaves until they’re wilted and glossy. If you like a touch of heat, sprinkle in 1/2 teaspoon red pepper flakes while the spinach cooks.
- Toss Everything Together: Add the cooked spaghetti to the skillet with spinach and garlic. Splash in 1/4 to 1/2 cup of the reserved pasta water to help loosen and coat the noodles; add more if needed to reach a silky texture. Season with salt and freshly ground black pepper to taste. Toss thoroughly so the pasta is evenly coated.
- Serve: Plate immediately. Top each serving with freshly grated Parmesan cheese and a squeeze of lemon juice for brightness. Serve with extra lemon wedges and more Parmesan on the side.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil.