Ingredients:
• 8 oz spaghetti
• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 6 cups fresh spinach
• ½ teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• Freshly grated Parmesan cheese (for serving)
• Lemon wedges (for serving)
nstructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, following the package directions. Reserve about 1 cup of the pasta water before draining.
2. Sauté the Garlic:
Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1–2 minutes until it’s fragrant and just turning golden (be careful not to burn it).
3. Wilt the Spinach:
Add the spinach to the skillet and cook, stirring often, until wilted (about 2–3 minutes). Sprinkle in the red pepper flakes if you like a little heat.
4. Combine:
Add the drained spaghetti to the skillet with the spinach and garlic. Pour in a bit of the reserved pasta water, then toss everything together so the noodles are coated and glossy. Season with salt and pepper to taste.
5. Serve:
Plate up the spaghetti, then top with plenty of freshly grated Parmesan and a squeeze of lemon juice for extra brightness.
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes