Spaghetti with Garlic and Spinach

 

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.