Spaghetti Aglio e Olio with Spinach
This Spaghetti Aglio e Olio with Spinach recipe is a fantastic option for cheap dinner recipes, delivering big flavor without breaking the bank. You’ll love how quickly this satisfying and budget-friendly meal comes together.
Key Ingredients & Substitutions:
- Spaghetti: Any long pasta works, like linguine or fettuccine.
- Garlic: Essential for flavor; don’t skimp!
- Olive Oil: Use good quality extra virgin for the best taste.
- Spinach: Fresh spinach is best, but frozen (thawed and squeezed dry) can work.
- Red Pepper Flakes: Adjust to your spice preference.
- Parmesan Cheese: Nutritional yeast is a good dairy-free alternative.
Ingredients:
- 12 ounces spaghetti
- 1/2 cup extra virgin olive oil
- 8-10 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 5 ounces fresh spinach
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
- 1/4 cup grated Parmesan cheese (optional, for serving)
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 450-500 kcal
- Tools Needed: Large pot, large skillet
Step-by-Step Instructions:
1. Cook the Spaghetti
Bring a large pot of salted water to a rolling boil. Add your spaghetti and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
2. Infuse the Oil with Garlic and Chili
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently for 3-5 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
3. Wilt in the Spinach
Increase the heat to medium. Add the fresh spinach to the skillet with the garlic and oil. Cook, stirring occasionally, until the spinach is fully wilted, about 2-3 minutes.
4. Combine and Toss
Add the drained spaghetti directly to the skillet with the garlic, oil, and spinach. Pour in about 1/2 cup of the reserved pasta water. Toss everything together, allowing the pasta to absorb the flavors and the sauce to emulsify. Add more pasta water if needed to create a light sauce.
5. Season and Serve
Season generously with salt and freshly ground black pepper. Garnish with fresh parsley and grated Parmesan cheese, if desired. Serve immediately for a delicious, cheap dinner recipe.
Variation Ideas:
- Add sun-dried tomatoes for a burst of tangy flavor.
- Stir in a squeeze of fresh lemon juice at the end for brightness.
- Top with toasted breadcrumbs for added texture.
- Include sautéed mushrooms for an earthy depth.
Storage Instructions:
Store any leftover Spaghetti Aglio e Olio with Spinach in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce.
Frequently Asked Questions (FAQ):
Q: Can I use dried garlic?
A: Fresh garlic is crucial for the best flavor in this recipe. Dried garlic will not yield the same aromatic result.
Q: What if I don’t have fresh spinach?
A: You can use frozen spinach. Thaw it completely and squeeze out all excess water before adding it to the skillet.
Q: Why do you reserve pasta water?
A: Pasta water contains starch, which helps to create a silky, emulsified sauce that coats the spaghetti beautifully.
Q: Can I make this dish ahead of time?
A: This dish is best enjoyed immediately. The pasta can get soggy, and the spinach may lose its vibrant color if made too far in advance.
Q: Is this dish spicy?
A: The spice level depends on the amount of red pepper flakes you add. You can omit them entirely for a milder dish.
Q: Is this a good option for cheap dinner recipes?
A: Absolutely! This recipe uses inexpensive pantry staples and fresh spinach, making it a very budget-friendly and satisfying meal.
