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Spaghetti with spinach & garlic

Spaghetti with spinach & garlic

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A star rating of 4.4 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal549
fat16g
saturates2g
carbs86g
sugars7g
fibre13g
protein21g
low insalt0.86g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2009

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Overall rating

A star rating of 4.4 out of 5.19 ratings
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