Spaghetti Aglio e Olio with Spinach



4 servings

20 minutes

This Spaghetti Aglio e Olio with Spinach is a traditional dish that is easy to make and packed with delicious flavors. The garlic olive oil sauce is light, healthy, and so tasty.


– 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

Step 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).

Step 2

Bring a large pot of water to a boil. Add a generous amount of salt and the spaghetti. Stir, and start making the garlic olive oil sauce.

Step 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.

Step 4

At this point, add a ladle of pasta water to the skillet. Cook for about 3-4 minutes, and add the spinach. Cook, until spinach has wilted.

Step 5

While the spinach is simmering, check on the pasta. You should cook the pasta about 1 minute less than you normally would.

Step 6

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.

Step 7

Turn off the heat and plate the pasta. Garnish with freshly ground black pepper.

How to Store

You can store any leftovers of this Spaghetti Aglio e Olio with Spinach in the refrigerator in an airtight container for up to 5 days.


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