– 16 oz. pasta
– 1 tbsp. salt or to taste
– ½ cup extra virgin olive oil
– 6 medium garlic cloves,
finely chopped or minced
– 1 small bunch of parsley
– ⅛ tsp. red pepper flakes,
or to taste
– 8 oz. baby spinach leaves
– freshly ground black pepper,
to garnish
1. Cut the stems off the parley and chop them finely. Chop the leaves separately. Set aside. (This step is optional. If you don’t have parley stems, just skip them).
3. To a large stainless steel skillet, add the olive oil, finely chopped garlic, parsley stems, and red pepper flakes. Cook over medium-low heat for about 3-4 minutes, until the garlic just starts to change color.
5. Reserve about 1 cup of pasta water and drain the pasta. Add the drained pasta and the reserved parsley leaves to the olive oil sauce. Stir, and keep cooking for about 1 more minute, adding splashes of pasta water, if necessary.
This Spaghetti Aglio e Olio with Spinachis a traditional dish that is easy to make and packed with delicious flavors. The garlic olive oil sauce is light, healthy, and so tasty.