Spaghetti with Garlic and Spinach
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)
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
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.
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.
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.
Toss with the cheese; season with salt and pepper.
Serve immediately.
4 servings.