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Homemade Spinach and Garlic Spaghetti with Pecorino photo

Spinach and Garlic Spaghetti with Pecorino

A simple, flavorful spaghetti tossed with garlic, spinach, red pepper, and Pecorino for a quick weeknight meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Pot
  • large sauté pan
  • Colander
  • Measuring cup
  • Measuring Spoons
  • Wooden spoon or tongs

Ingredients
  

  • 1 pound spaghetti
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic minced
  • 3/4 teaspoon red pepper flakes
  • 1/2 teaspoon Italian herb seasoning
  • 6 ounces fresh baby spinach
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces Pecorino or Parmesan cheese grated

Instructions
 

  • Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve 1 cup of the pasta cooking liquid, then drain the pasta in a colander.
  • Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the minced garlic, red pepper flakes, and Italian herb seasoning and cook, stirring, until fragrant, about 1 to 2 minutes; do not let the garlic brown.
  • Add the baby spinach to the pan and toss until just wilted, about 2 to 3 minutes. Season with the salt and freshly ground black pepper.
  • Add the drained spaghetti to the pan and toss to combine with the spinach and garlic. Add reserved pasta water 1/4 cup at a time as needed to loosen the sauce and coat the pasta.
  • Divide the pasta among plates, top generously with the grated Pecorino or Parmesan, and serve immediately.

Notes

  • Reserve pasta water to adjust sauce consistency.
  • Do not brown the garlic to avoid bitterness.
  • Use Pecorino for a sharper flavor or Parmesan for milder taste.