Spaghetti with Garlic & Spinach

Spaghetti with Garlic & Spinach
Photo by Scott Phillips


  • ½ cup extra-virgin olive oil
  • 1 lb. dried spaghetti
  • 10 oz. baby spinach (10 loosely packed cups)
  • 6 to 8 large cloves garlic (1-½ oz.), halved lengthwise, peeled, germs (the sprout in the center of the clove) removed, and thinly sliced
  • 1 cup (about 2 oz.) freshly grated Parmigiano-Reggiano
  • Freshly ground black pepper
  • Kosher salt

Bring a large pot of well-salted water to a boil. Combine the oil and garlic in a 12-inch skillet over medium-low heat. Cook, stirring often, until the garlic becomes fragrant and is just beginning to turn golden, 4 to 6 minutes. Add the spinach, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, tossi...

View full recipe at Fine Cooking


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