Name: Garlic & Spinach Spaghetti Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 8 ounces spaghetti; 2 tablespoons olive oil; 4 cloves garlic, thinly sliced; 6 cups fresh spinach; ½ teaspoon red pepper flakes (optional); Salt and pepper, to taste; Freshly grated Parmesan cheese; Lemon wedges

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Introduction

This simple spaghetti with garlic and spinach is a quick and flavorful meal perfect for busy weeknights. With just a few fresh ingredients, you can create a comforting dish that’s both light and satisfying.

The image shows a white round plate filled with a neatly twirled pile of spaghetti pasta. The pasta is yellow with a smooth, slightly glossy texture. Mixed throughout are dark green spinach leaves, some whole and some folded within the pasta strands. Light, crumbly white cheese is sprinkled evenly over the top, accompanied by a few scattered red pepper flakes and small black pepper bits. A large fresh basil leaf sits prominently on the top as a garnish. The plate sits on a white marbled surface, with a blurred lemon and silver forks in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces spaghetti
2 tablespoons olive oil
4 cloves garlic, thinly sliced
6 cups fresh spinach
½ teaspoon red pepper flakes (optional)
Salt and pepper, to taste
Freshly grated Parmesan cheese (for serving)
Lemon wedges (for serving)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Step 2: In a large skillet, heat olive oil over medium heat. Add the sliced garlic and sauté for 1–2 minutes until fragrant and lightly golden, being careful not to burn it.
Step 3: Add the fresh spinach to the skillet and cook for 2–3 minutes, stirring frequently, until wilted. If you like a bit of heat, stir in the red pepper flakes now.
Step 4: Add the cooked spaghetti to the skillet. Pour in some reserved pasta water a little at a time to loosen the mixture and help coat the noodles evenly. Season with salt and pepper to taste.
Step 5: Toss everything well to combine. Plate immediately and top with freshly grated Parmesan cheese and a squeeze of lemon juice for added brightness.

Tips & Variations

Use baby spinach for a more delicate texture and quicker cooking time.
Add toasted pine nuts or chopped walnuts for extra crunch and flavor.
Swap out Parmesan for Pecorino Romano for a sharper, saltier finish.
If you prefer, you can include a handful of sun-dried tomatoes or roasted cherry tomatoes for extra sweetness.
For a meatier twist, add cooked Italian sausage or grilled chicken strips.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to loosen the sauce and revive the spinach. Avoid microwave reheating as it can make the garlic bitter.

How to Serve

A close-up view of a white bowl filled with spaghetti pasta, showing about three main layers: the base layer with smooth, creamy yellow spaghetti strands, the middle layer with bright green wilted spinach leaves scattered throughout, and the top layer sprinkled with grated white cheese and bits of crushed red pepper flakes and black pepper. A fresh green basil leaf rests near the center. The bowl is placed on a white marbled surface, with a blurred lemon and silver fork set in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Be sure to thaw and squeeze out excess moisture before adding it to the skillet to avoid a watery dish.

How can I make this dish vegan?

Simply omit the Parmesan cheese or substitute it with a vegan cheese alternative or nutritional yeast for a similar cheesy flavor.