Spaghetti with Garlic Spinach Pasta

Spaghetti with garlicky olive oil and fresh spinach is my kind of quick weeknight dinner that always satisfies. With just a few pantry ingredients and a handful of fresh spinach, you can have a cozy Italian-inspired meal ready in less than half an hour. The flavors are bright and savory, and the best part is how simple it is to put together, even on your busiest days.

This recipe saved me so many times when I needed something nourishing but did not want a lot of cleanup. My family loves this with extra cheese and plenty of lemon squeezed over the top for extra freshness.

Ingredients

• Spaghetti: about eight ounces for four servings choose a good quality brand so the noodles hold up and have that perfect bite
• Olive oil: two tablespoons for sautéing and coating the pasta use extra virgin for best flavor
• Garlic: four cloves sliced thin for a mellow sweet taste fresh garlic really makes a difference here
• Fresh spinach: six cups it wilts down a lot and adds gorgeous color and nutrients choose bright green leaves with no wilting
• Red pepper flakes: half a teaspoon for a gentle heat totally optional but I like the kick
• Salt and pepper: to taste to bring out the flavors and balance everything
• Parmesan cheese: freshly grated for serving this adds creamy richness and a salty finish choose a wedge and grate it yourself for best results
• Lemon wedges: for serving the burst of citrus is really important to brighten up the dish use firm lemons with glossy skins

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of well salted water to a rolling boil and add the spaghetti. Stir occasionally to prevent sticking and cook until just al dente which usually takes about eight to ten minutes. Scoop out one cup of pasta water before draining and set aside for later.

Sauté the Garlic:

Pour the olive oil into a roomy skillet and warm it over medium heat. Scatter in the thinly sliced garlic and gently stir for one to two minutes. Watch closely and cook until the garlic turns a light golden color and fills your kitchen with its aroma. Do not let the garlic brown or it will taste bitter.

Wilt the Spinach:

Add all the fresh spinach to the skillet with garlic and oil. Toss and stir for about two to three minutes as the leaves collapse and release their juice. If you are using red pepper flakes sprinkle them in now so they blend with the oil.

Toss Everything Together:

Add the drained spaghetti directly into the skillet with the garlicky spinach. Scoop in a splash of the reserved pasta water to loosen everything and help the silky sauce cling to each noodle. Season well with salt and freshly ground black pepper and toss until the strands are evenly coated.

Serve:

Pile the spaghetti high onto warm plates or shallow bowls. Shower with plenty of grated Parmesan and top each portion with a squeeze of lemon juice to really wake up the flavors. Serve right away while everything is hot and glossy.

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Spinach is my absolute favorite for this recipe because of the vibrant green color and gentle flavor. I remember making this pasta for my friend after we spent a rainy afternoon hiking and the scent of garlic and citrus in my tiny kitchen made us feel instantly cozy and refueled.

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days. Spinach tends to lose its vibrant color after reheating but is still delicious. To reheat add a drizzle of olive oil and a splash of water to revive the noodles on the stovetop over gentle heat. Avoid microwaving if possible because the garlic can become overpowering.

Ingredient Substitutions

Try whole wheat or gluten free pasta if you want to switch things up. Swap out spinach for baby kale or swiss chard for a slightly earthier bite. If you do not have Parmesan try pecorino or even nutritional yeast for a dairy free twist. No lemon Use a dash of white wine vinegar instead for brightness.

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Serving Suggestions

This spaghetti makes a satisfying meal on its own but pairs well with a green salad and some toasted crusty bread. For extra protein add grilled chicken sliced into thin strips or top with a poached egg. A glass of chilled white wine is always welcome with garlicky pasta.

Cultural Context

Dishes like this are found all throughout southern Italy where simple combinations of pasta olive oil garlic and greens are everyday fare. It is a beautiful example of cucina povera or humble cooking that makes the most of fresh basics. Recipes like this one remind me that good food does not have to be complicated.

Recipe FAQs

→ Can I use whole wheat spaghetti for this dish?

Yes, whole wheat spaghetti works well and adds a nutty flavor, complementing the garlic and spinach.

→ What can I substitute for fresh spinach?

Baby kale or Swiss chard are great alternatives. Sauté as you would with spinach until wilted.

→ Is it necessary to use red pepper flakes?

Red pepper flakes are optional. They add gentle heat, but you can omit them for a milder dish.

→ Tips for perfect garlic sautéing?

Sauté garlic over medium heat and stir often. Watch closely to prevent burning for the best flavor.

→ Can I make this dish vegan?

Simply skip the Parmesan cheese or try a dairy-free alternative to keep the dish vegan-friendly.