Spaghetti with spinach & garlic

Spaghetti with spinach & garlic

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

A quick and satisfying after-work meal which is superhealthy too

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition

kcalories
549
protein
21g
carbs
86g
fat
16g
saturates
2g
fibre
13g
sugar
7g
salt
0.86g

Ingredients

  • 500g pack wholewheat spaghetti
  • 500g leaf spinach
  • 3 tbsp olive oil, plus extra to serve
  • 4 garlic cloves, finely sliced
  • 2 tbsp red wine vinegar
  • handful pine nuts
  • 50g parmesan, half grated, half shaved
  • chilli flakes, to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Cook the spaghetti according to pack instructions. Meanwhile, boil the kettle and tip the spinach into a large colander. Pour on boiling water until it’s completely wilted (you may need 2 kettles of water), then cool under cold water and press the spinach into a ball, squeezing out all the water. Roughly chop the spinach and set aside.
  2. Very gently heat the oil and garlic in a small pan for a few mins until it just starts to brown, then add the vinegar. Bubble for 1 min, then turn off the heat. When the spaghetti is cooked, reserve some of the water, then drain. In a large bowl, toss the spaghetti with the garlicky oil, spinach, pine nuts and the grated Parmesan. Add enough water to loosen everything. Serve in bowls along with the Parmesan shavings and chilli flakes, plus more olive oil for drizzling.

Recipe from Good Food magazine, October 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
scowlene's picture

Seems a bit of a wasteful way to cook the spinach, we just steamed ours over the pasta.
Other than that, a nice weeknight meal.

jellbells's picture

To have this meal as totally vegetarian need to leave off the parmesan,nice otherwise though

icebear's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really enjoyed this. Cooked the chilli flakes in with the garlic and oil, also added some halved baby plum tomatoes. Used frozen spinach - defrosted partly in microwave - then added to sauce just before tossing with the pasta. We had fresh mushroom tortolloni rather than spaghetti. Fabulous flavours, will definitely make again.

livlu1710's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I added some cherry tomatoes, and used fresh baby spinach instead that I just mixed together with everything at the end. Very good recipe and very easy to make!

babybex's picture

would it be ok to use frozen spinach?

las27sie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was surprised at how simple and quick this was, and it will absolutely become one of my staples.

jacquil's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was really nice. I wanted something quick, veggie, and reasonably healthy for dinner and this was just the thing. I was a bit unsure when I added the vinegar and thought it was going to be too strong, but everything together just tasted amazing. I'll definitely make this again.

bethocallaghan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very healthy and really yum. I'm a bit of a big and so as this was serving two people I just cut down on the pasta but used same amount of everything else.

Questions

Tips