Description

This is a perfect weeknight dinner. It has just a few ingredients and is on your table in less than 30 minutes. It's great for a meatless Monday or any day along with a side salad or a vegetable.

Ingredients

• Kosher salt
• 1/2 c. extra-virgin olive oil
• 6 - 8 large cloves garlic, halved lengthwise, peeled, thinly sliced
• 10 oz. baby spinach (10 loosely packed cups)
• freshly ground black pepper
• 1 lb. dry spaghetti
• 1 c. reserved pasta water
• 1 c. (about 2 oz.) freshly grated Parmigiano-Reggiano cheese (or Pecorino Romano)

Steps

1. Bring a large pot of well-salted water to a boil. Cook spaghetti according to package directions, in the boiling water, stirring occasionally, until just tender to the tooth, about 8 minutes. Reserve 1 c. of the pasta cooking water; drain.
2. While spaghetti is cooking, combine olive oil and garlic in a 12 inch skillet over medium-low heat. Cook, stirring often, until garlic is fragrant and just beginning to turn golden, 4 - 6 minutes. Add spinach, 1/2 t. salt and 1/4 t. pepper; cook, tossing gently, until spinach begins to wilt, 2 - 3 minutes; remove from heat.
3. Return skillet to medium heat; add drained pasta and 1/2 c. reserved cooking water; cook 1 - 2 minutes, tossing to combine flavors. If the pasta isn’t tender or seems dry, add more cooking water; cook and stir until done.