Spaghetti with spinach & garlic

Spaghetti with spinach & garlic

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(5 ratings)

Prep: 10 mins Cook: 10 mins


Serves 4
A quick and satisfying after-work meal which is superhealthy too

Nutrition and extra info

  • Vegetarian
  • Healthy


  • kcal549
  • fat16g
  • saturates2g
  • carbs86g
  • sugars7g
  • fibre13g
  • protein21g
  • salt0.86g
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  • 500g pack wholewheat spaghetti
  • 500g leaf spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 3 tbsp olive oil, plus extra to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 garlic cloves, finely sliced
  • 2 tbsp red wine vinegar
  • handful pine nuts
  • 50g Parmesan, half grated, half shaved



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • chilli flakes, to serve


  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.

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Comments (8)

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

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

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

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

jacquil's picture

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

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.

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