This simple yet flavorful pasta dish brings together the classic combination of aromatic garlic and fresh spinach in a light, satisfying meal. The key to this recipe is timing – perfectly cooked al dente spaghetti tossed with golden garlic-infused olive oil and tender wilted spinach creates a restaurant-quality dish in just 25 minutes. A splash of pasta water helps bind everything together, while Parmesan cheese and fresh lemon add the perfect finishing touches.
Ingredients:
- 8 ounces spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 6 cups fresh spinach
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Freshly grated Parmesan cheese (for serving)
- Lemon wedges (for serving)
Instructions:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté for 1-2 minutes, or until fragrant and lightly golden, being careful not to burn it.
- Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring frequently, until the spinach is wilted. If using, add the red pepper flakes for a touch of heat.
- Toss the drained spaghetti into the skillet with the garlic and spinach. Add a splash of the reserved pasta water to help create a light sauce. Season with salt and pepper to taste, and toss everything together until well combined.
- Serve immediately, topped with freshly grated Parmesan cheese and a squeeze of lemon juice for brightness.
Variations
- Mediterranean Style – Add sun-dried tomatoes, Kalamata olives, and crumbled feta cheese along with the spinach for a Greek-inspired twist.
- Protein Boost – Toss in cooked chickpeas, white beans, or grilled chicken strips during the final mixing step for added protein and heartiness.
- Creamy Version – Stir in a splash of heavy cream or cream cheese after wilting the spinach to create a richer, more indulgent sauce.
Cooking Notes
- Garlic Timing – Keep the heat at medium and watch the garlic carefully – it should be fragrant and lightly golden, never brown or black, as burnt garlic will make the entire dish bitter.
- Pasta Water Magic – The starchy pasta water is crucial for binding the ingredients together and creating a silky coating on the noodles – add it gradually until you achieve the desired consistency.
- Spinach Prep – Fresh spinach will wilt dramatically, so don’t be alarmed by the large volume – 6 cups of fresh spinach will reduce to about 1 cup when cooked.
Serving Suggestions
- With Crusty Bread – Serve alongside warm garlic bread or focaccia to soak up any remaining garlic oil and complete the Italian experience.
- Simple Side Salad – Pair with a light arugula salad dressed with lemon vinaigrette and cherry tomatoes to balance the richness of the pasta.
- Roasted Vegetables – Complement with roasted zucchini, bell peppers, or asparagus for additional vegetables and varied textures on the plate.
Tips
- Prep Everything First – Have all ingredients sliced and ready before you start cooking, as this dish comes together very quickly once the pasta is drained.
- Don’t Overdress – Less is more with this recipe – the beauty lies in the simplicity of good olive oil, fresh garlic, and quality ingredients.
- Serve Immediately – This pasta is best enjoyed right away while the garlic oil is still fragrant and the pasta is hot – it doesn’t reheat as well as saucy pasta dishes.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 12g
- Sodium: 180mg
Frequently Asked Questions
- Can I use frozen spinach instead of fresh? – Yes, but thaw and drain it thoroughly first. Use about 1 cup of frozen spinach (thawed and squeezed dry) to replace the 6 cups of fresh spinach.
- What if I don’t have fresh garlic? – Fresh garlic is really best for this recipe since it’s a star ingredient, but you can substitute with 1 teaspoon of garlic powder or 2 teaspoons of minced garlic from a jar in a pinch.
- Can I make this dish ahead of time? – This pasta is best served immediately, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently with a splash of olive oil or broth to revive the texture.
- Is this recipe suitable for vegans? – The base recipe is vegan-friendly, but skip the Parmesan cheese garnish or substitute with nutritional yeast or vegan parmesan for a plant-based version.
Conclusion
This Spaghetti with Garlic & Spinach proves that the most satisfying meals often come from the simplest ingredients. With just a handful of pantry staples and fresh spinach, you can create a restaurant-quality dish that’s both nutritious and delicious. The combination of aromatic garlic-infused olive oil and tender wilted greens creates a light yet satisfying meal that’s perfect for busy weeknights or when you’re craving something comforting without the heaviness. Whether you’re cooking for family or entertaining guests, this versatile recipe delivers maximum flavor with minimal effort, making it a true weeknight winner that you’ll return to again and again.
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Spaghetti with Garlic & Spinach
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This simple yet flavorful pasta dish brings together the classic combination of aromatic garlic and fresh spinach in a light, satisfying meal. The key to this recipe is timing – perfectly cooked al dente spaghetti tossed with golden garlic-infused olive oil and tender wilted spinach creates a restaurant-quality dish in just 25 minutes. A splash of pasta water helps bind everything together, while Parmesan cheese and fresh lemon add the perfect finishing touches.
Ingredients
- 8 ounces spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 6 cups fresh spinach
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Freshly grated Parmesan cheese (for serving)
- Lemon wedges (for serving)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté for 1-2 minutes, or until fragrant and lightly golden, being careful not to burn it.
- Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring frequently, until the spinach is wilted. If using, add the red pepper flakes for a touch of heat.
- Toss the drained spaghetti into the skillet with the garlic and spinach. Add a splash of the reserved pasta water to help create a light sauce. Season with salt and pepper to taste, and toss everything together until well combined.
- Serve immediately, topped with freshly grated Parmesan cheese and a squeeze of lemon juice for brightness.
Notes
- Don’t let the garlic brown too much as it can become bitter
- Baby spinach works best for quick wilting
- Save some pasta water before draining – the starchy water helps create a silky sauce
- Serve immediately while hot for best texture
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pasta, garlic, spinach, vegetarian, quick meal, weeknight dinner, Italian, simple