Name: Spaghetti with Garlic & Spinach
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 8 oz spaghetti; 5 oz fresh spinach; 4 cloves garlic, thinly sliced; 2 tbsp olive oil; Salt, to taste; Black pepper, to taste; 1/4 tsp crushed red pepper flakes (optional); Grated Parmesan cheese, for serving (optional)

Why You’ll Love This Recipe

This dish is quick, healthy, and incredibly easy to prepare. It uses minimal ingredients without compromising on flavor. The garlic infuses the olive oil, giving every bite of spaghetti a savory, aromatic punch, while the spinach adds freshness and nutrition. It’s naturally vegetarian, and you can easily customize it to suit your taste. Best of all, it requires just one pot and one pan, making cleanup a breeze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

spaghetti
fresh spinach
garlic
olive oil
salt
black pepper
crushed red pepper flakes (optional)
Parmesan cheese (optional)

Directions

Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve ½ cup of pasta water and then drain the pasta.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add sliced garlic and cook for 1-2 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn the garlic.
Add the spinach to the skillet and sauté for 2-3 minutes until wilted.
Toss the cooked spaghetti into the skillet with the garlic and spinach. Add a splash of reserved pasta water to help coat the noodles.
Season with salt, black pepper, and crushed red pepper flakes if using. Toss well to combine.
Serve immediately, topped with grated Parmesan cheese if desired.

Servings and timing

This recipe serves 2-3 people.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Add sautéed mushrooms for extra umami flavor.
Mix in sun-dried tomatoes or olives for a Mediterranean twist.
Top with a poached or fried egg for added richness.
Stir in a handful of toasted pine nuts for crunch.
Use whole wheat or gluten-free spaghetti to meet dietary needs.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat with a splash of olive oil or water to loosen the pasta.
You can also microwave it in a covered dish for 1-2 minutes, stirring halfway through.
It’s best enjoyed fresh, as spinach may darken when reheated.

FAQs

Can I use frozen spinach instead of fresh?

Yes, thaw and squeeze out excess moisture before adding it to the skillet.

What’s the best type of spaghetti to use?

Regular or whole wheat spaghetti works well, but you can also use linguine, angel hair, or gluten-free pasta.

Is this dish vegan?

Yes, as long as you skip the Parmesan cheese or use a vegan alternative.

Can I add protein to this dish?

Absolutely—grilled chicken, shrimp, or chickpeas make great additions.

How do I keep the garlic from burning?

Cook it over medium heat and stir frequently. Once it starts turning golden, reduce the heat or add the spinach.

Can I add lemon juice for extra flavor?

Yes, a squeeze of fresh lemon brightens up the dish beautifully.

Does this recipe work with other greens?

Yes, try arugula, kale, or Swiss chard as a substitute or addition.

What kind of oil should I use?

Extra virgin olive oil is ideal for flavor, but you can use regular olive oil if needed.

Can I make this ahead of time?

It’s best served fresh, but you can prep the garlic and spinach in advance to save time.

Should I rinse the pasta after cooking?

No, rinsing removes the starch that helps the sauce cling to the pasta. Just drain and toss immediately.

Conclusion

Spaghetti with Garlic & Spinach is the kind of meal that feels like a win every time. It’s fast, flavorful, and made with ingredients you probably already have on hand. Whether you’re cooking for one or feeding a family, this simple recipe brings comfort and nourishment to the table with minimal effort.