Spinach & Garlic Pasta 🌿🧄🍝 Simple, Satisfying, and Loaded With Greens, Garlic, and Olive Oil-Glossed Comfort

This is minimalist pasta done right — sautéed garlic and wilted spinach folded into al dente noodles, slicked in olive oil and finished with a hit of Parmesan.

It’s light but flavorful, endlessly riffable, and ready in under 20 minutes. A pantry-and-produce kind of meal that feels like more than the sum of its parts.

Ingredients (Serves 2–3)

For the pasta

• 8 oz spaghetti, linguine, or penne
• Salted water for boiling
• ¼ cup reserved pasta water

For the garlic spinach base

• 2 tbsp olive oil
• 4–5 cloves garlic, thinly sliced or minced
• ½ tsp red pepper flakes (optional)
• 5 cups baby spinach (or chopped mature spinach)
• Salt and black pepper to taste
• Optional: splash of lemon juice or white wine

To finish

• ¼ cup grated Parmesan or Pecorino
• More olive oil
• Lemon zest or chili flakes
• Chopped parsley or basil

Instructions

Step 1: Cook the pasta
Boil pasta until al dente in salted water. Reserve ¼ cup pasta water, then drain.

Step 2: Sauté the garlic
In a large skillet over medium heat, add olive oil and garlic. Cook gently for 1–2 minutes until fragrant and just golden. Add red pepper flakes if using.

Step 3: Wilt the spinach
Add spinach to the pan and sauté 1–2 minutes until wilted. Season with salt and pepper. Add a splash of pasta water, wine, or lemon juice if it looks dry.

Step 4: Toss and combine
Add cooked pasta to the skillet along with reserved pasta water. Toss with Parmesan and more oil if needed until everything is glossy and well-coated.

Step 5: Serve hot
Plate and top with extra cheese, herbs, lemon zest, or chili oil to taste.

Flavor Variations

• Add sautéed mushrooms, leeks, or onions for depth
• Stir in ricotta, goat cheese, or cream for richness
• Use arugula or kale in place of spinach
• Toss in capers or olives for a salty punch
• Add toasted pine nuts or walnuts for crunch

Pro Tips

• Cook garlic low and slow — don’t let it brown too fast
• Use plenty of spinach — it shrinks more than you think
• Pasta water helps bind the sauce and carry the flavor
• Zest lemon before juicing — it adds aroma without acidity
• Taste and finish with good olive oil — it makes a difference

Final Thoughts

Spinach & Garlic Pasta is a fast, flexible, and wildly satisfying green pasta that doesn’t need cream or protein to feel complete. It’s weeknight-friendly, pantry-happy, and always leaves room for improvisation.

Sauté it low. Swirl it bright. Let the greens shine. 🌿🧄🍝

🍝 Pasta Recipes Collection

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🍗 Protein-Packed Pastas

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🥗 Pasta Salads & Light Fare

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