Spaghetti with Garlic and Spinach
Light yet satisfying, Spaghetti with Garlic and Spinach is a dish that proves simplicity can be extraordinary. With just a few pantry staples, it transforms into a meal that feels rustic and elegant at the same time.
The golden garlic gently infuses olive oil with rich aroma, coating every strand of pasta, while fresh spinach wilts down into tender bites of earthy goodness.
Finished with Parmesan for nutty depth and a squeeze of lemon for brightness, this recipe offers balance—comforting yet refreshing, hearty yet wholesome. It’s a timeless classic for busy weeknights or a cozy, unfussy dinner that still feels special.
Key Ingredient:
Spaghetti – The foundation of the dish, providing a hearty canvas that absorbs and carries the flavors of garlic, oil, and seasonings in every bite.
Olive Oil – A silky base that not only coats the pasta but also becomes infused with garlic, transforming into a deeply aromatic sauce.
Garlic – Thinly sliced and gently sautéed, it releases its natural oils and sweetness, creating the bold, savory heart of the recipe.
Spinach – Six cups may seem abundant, but it wilts into tender, earthy layers that bring freshness, nutrients, and color to the dish.
Red Pepper Flakes – A subtle option that introduces gentle heat, elevating the flavors without overpowering the balance.
Parmesan Cheese – Adds nutty, savory depth, tying together the richness of the oil and the brightness of the lemon.
Lemon Juice – The final touch of citrus lifts the dish, balancing richness with freshness for a clean, vibrant finish.
Key Ingredient:
Spaghetti – The foundation of the dish, providing a hearty canvas that absorbs and carries the flavors of garlic, oil, and seasonings in every bite.
Olive Oil – A silky base that not only coats the pasta but also becomes infused with garlic, transforming into a deeply aromatic sauce.
Garlic – Thinly sliced and gently sautéed, it releases its natural oils and sweetness, creating the bold, savory heart of the recipe.
Spinach – Six cups may seem abundant, but it wilts into tender, earthy layers that bring freshness, nutrients, and color to the dish.
Red Pepper Flakes – A subtle option that introduces gentle heat, elevating the flavors without overpowering the balance.
Parmesan Cheese – Adds nutty, savory depth, tying together the richness of the oil and the brightness of the lemon.
Lemon Juice – The final touch of citrus lifts the dish, balancing richness with freshness for a clean, vibrant finish.
Expert Tips:
Salt the Pasta Water Generously – The water should taste like the sea; this is your first and best chance to season the pasta itself, ensuring every strand is flavorful from within.
Respect the Garlic – Slice the garlic thin and sauté it gently. Too little heat won’t release its fragrance, but too much will burn it, turning bitter. Golden, not brown, is the sweet spot.
Spinach Timing Matters – Add the spinach only after the garlic is ready. Overcooking spinach makes it lose vibrancy and texture; a quick wilt keeps it fresh and tender.
Use Pasta Water Wisely – The starchy liquid is liquid gold. Adding a splash helps emulsify the olive oil and seasonings into a silky sauce that clings beautifully to the pasta.
Finish Like a Pro – Always taste before serving. Adjust with salt, pepper, or an extra squeeze of lemon for brightness. A drizzle of good-quality olive oil just before plating elevates the dish to restaurant-level refinement.
Spaghetti with Garlic and Spinach
Ingredients
8 ounces spaghetti – the hearty base of the dish, perfect for soaking up flavors
2 tablespoons olive oil – adds richness and a silky coating for the pasta
4 cloves garlic, thinly sliced – brings bold aroma and depth with every bite
6 cups fresh spinach – a generous amount that wilts down, adding freshness and nutrients
½ teaspoon red pepper flakes (optional) – for a subtle, spicy kick that livens up the flavors
Salt and freshly ground black pepper, to taste – essential for balance and seasoning
Freshly grated Parmesan cheese (for serving) – adds nutty, savory richness to finish the dish
Lemon wedges (for serving) – a bright squeeze of citrus to cut through the richness and freshen the flavors
Instructions
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, following package directions. Before draining, reserve 1 cup of the cooking water. Drain the pasta and set aside.
Sauté the Garlic
In a large skillet, warm the olive oil over medium heat. Add the sliced garlic and cook for 1–2 minutes until fragrant and lightly golden. Be careful not to let the garlic burn, as it can turn bitter.
Wilt the Spinach
Add the fresh spinach to the skillet. Stir frequently for 2–3 minutes until it wilts down. If desired, sprinkle in the red pepper flakes for a gentle kick of heat.
Combine Pasta and Sauce
Add the drained spaghetti to the skillet with the spinach and garlic. Pour in a splash of the reserved pasta water to help coat the noodles and create a light sauce. Season generously with salt and black pepper. Toss well until everything is evenly combined.
Serve and Enjoy
Divide the pasta among plates. Finish with freshly grated Parmesan cheese and a squeeze of lemon juice for brightness. Serve immediately.
Important Notes When Making Spaghetti with Garlic and Spinach:
Best Enjoyed Fresh – This dish shines brightest when served immediately; the garlic-infused oil clings perfectly to the pasta, and the spinach retains its tender vibrancy. Leftovers can be reheated, but the spinach will lose some of its freshness.
Don’t Overcook the Pasta – Aim for al dente. Overcooked spaghetti will turn mushy once tossed with the sauce and won’t carry the flavors as well.
Mind the Garlic – Burnt garlic will make the entire dish taste bitter. Always cook it slowly over medium heat and pull the pan off the heat for a moment if it starts browning too quickly.
Balance Is Key – The lemon juice and Parmesan aren’t just garnishes; they balance richness and brighten the flavors. Skipping them leaves the dish flatter and less dynamic.
Storage and Reheating – If you have leftovers, store in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of water or olive oil to revive the sauce and prevent dryness.
Nutrition Information:
For Spaghetti with Garlic and Spinach (per serving, based on 4 servings):
Calories: 365 kcal | Total Fat: 12 g | Saturated Fat: 2 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 220–280 mg (depending on added salt and Parmesan) | Total Carbohydrates: 54 g | Dietary Fiber: 5 g | Sugars: 4 g | Protein: 12 g
Frequently Asked Questions:
Can I use a different type of pasta instead of spaghetti?
Yes. Linguine, fettuccine, or even short pastas like penne work well. Just remember to reserve some pasta water—it’s key for creating the silky sauce.
Is fresh spinach necessary, or can I use frozen?
Fresh spinach gives the best texture and flavor, but frozen can be used in a pinch. If using frozen, thaw and squeeze out excess water before adding to prevent watering down the sauce.
How do I keep the garlic from burning?
Cook it over medium heat, not high. Stir continuously and remove the skillet from the heat if it starts browning too quickly. Burnt garlic will make the dish bitter.
Can I make this recipe vegan?
Absolutely. Simply omit the Parmesan cheese or replace it with a vegan Parmesan alternative. The rest of the recipe is naturally plant-based.
What can I serve alongside this pasta?
It pairs beautifully with a crisp green salad, roasted vegetables, or garlic bread. For added protein, grilled chicken, shrimp, or chickpeas are excellent additions.
How much pasta water should I add when tossing the spaghetti?
Start with about ¼ cup of reserved pasta water, then add more as needed. The starch in the water helps emulsify the olive oil into a silky sauce that clings to the pasta.
When should I add the spinach so it doesn’t overcook?
Add it right after the garlic is fragrant and golden. Spinach wilts quickly—just 2–3 minutes of gentle stirring is enough to soften it while keeping its bright green color.
Can I prepare the garlic in advance?
Yes, you can slice the garlic ahead of time, but avoid mincing too early as it can dry out or turn bitter. Thin, even slices sauté more evenly and infuse the oil better.
What if the pasta feels too dry after tossing?
Simply splash in more reserved pasta water or drizzle with a bit of extra olive oil. Toss again until the spaghetti is lightly coated and glossy.
How do I keep the flavors balanced at the end?
Always taste before serving. Adjust salt and pepper, then finish with Parmesan for savory depth and a squeeze of lemon juice to brighten the dish. This final step prevents the pasta from tasting flat.