🍝 Spaghetti with Garlic & Spinach
⏱️ Time
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Prep: 5 minutes
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Cook: 15 minutes
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Total: ~20 minutes
🍽️ Serves
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2–3
🛒 Ingredients
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8 oz (225 g) spaghetti
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4 tbsp olive oil (extra-virgin)
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5–6 garlic cloves, thinly sliced
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5 oz (140 g) fresh spinach
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¼ tsp red pepper flakes (optional)
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Salt, to taste
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Black pepper, to taste
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¼ cup pasta cooking water (reserved)
Optional finish
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Freshly grated Parmesan or Pecorino
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Lemon zest or squeeze of lemon
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Toasted breadcrumbs or pine nuts
🔪 Instructions
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Cook the pasta
Bring well-salted water to a boil.
Cook spaghetti until al dente.
Reserve ¼ cup pasta water, then drain. -
Sauté the garlic
Heat olive oil over medium-low heat.
Add garlic slices and cook 30–60 seconds until lightly golden (not brown). -
Add spinach
Add red pepper flakes (if using), then spinach.
Toss until just wilted, about 1–2 minutes. -
Combine
Add spaghetti and reserved pasta water.
Toss over low heat until glossy and coated. -
Season & serve
Season with salt and black pepper.
Finish with cheese or lemon if desired.
🔥 Pro Tips
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Low heat for garlic = sweet, not bitter
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Pasta water is essential for silkiness
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Add spinach last so it stays bright green
🍽️ Variations
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Protein boost: Add shrimp, chicken, or white beans
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Vegan: Skip cheese, add nutritional yeast
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Extra garlicky: Mash 1 clove raw and stir in at the end
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Creamy (no cream): Add extra pasta water + cheese
❓ Q & A
Q: Can I use frozen spinach?
Yes. Thaw, squeeze dry, and add after garlic. Use about ½ cup packed.
Q: Why did my garlic burn?
Heat was too high or slices too thin. Keep it low and slow.
Q: Can I use another pasta?
Absolutely—linguine, angel hair, or bucatini all work.
Q: How do I store leftovers?
Fridge up to 2 days. Reheat gently with a splash of water or oil.
Q: Is this healthy?
Yes—olive oil fats, greens, and simple carbs. Balanced and satisfying 💚
