Here’s a flavorful, simple recipe for Spinach Spaghetti—light, vibrant, and packed with greens:
Spinach Spaghetti (Serves 2–3)
Ingredients:
- 8 oz (225 g) spaghetti (regular or whole wheat)
- 4 cups fresh spinach leaves (or 1 cup frozen, thawed and drained)
- 2–3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 lemon (optional, for a bright finish)
Instructions:
- Cook spaghetti:
- Boil spaghetti in salted water according to package instructions. Reserve 1/2 cup pasta water before draining.
- Sauté spinach:
- In a large skillet, heat olive oil over medium heat.
- Add garlic and red pepper flakes, sauté 1 minute until fragrant.
- Add spinach and cook until wilted (2–3 min for fresh, slightly longer for frozen).
- Combine pasta and spinach:
- Add cooked spaghetti to the skillet with spinach.
- Toss to combine, adding reserved pasta water a little at a time to create a light sauce.
- Season & serve:
- Add salt, pepper, and a squeeze of lemon if desired.
- Top with grated Parmesan and serve warm.
Tips & Variations:
- Protein boost: Add grilled chicken, shrimp, or canned tuna.
- Creamy version: Stir in 2–3 tbsp cream or cream cheese for a richer sauce.
- Nutty flavor: Toss in toasted pine nuts or walnuts.
- Extra veggies: Add cherry tomatoes, mushrooms, or zucchini for more texture.
If you want, I can also give a garlic-butter spinach spaghetti with a cheesy Parmesan cream sauce version that’s more indulgent and restaurant-style.
Do you want me to give that version too?
