Spaghetti with Garlicky Spinach, Parmesan, and Toasted Pine Nuts
I have been craving pasta a lot lately. Nothing fancy. Nothing heavy. Just tasty. So I made spaghetti with garlicky spinach, parmesan, and toasted pine nuts. I added a bit of crushed red pepper flakes for a kick, some butter for flavor, and lots of freshly cracked black pepper. Absolute perfection and it paired nicely with a simple salad with Fran’s vinaigrette. Guess what I want for lunch tomorrow?
How to Make Spaghetti with Garlicky Spinach, Parmesan, and Toasted Pine Nuts
Cook the pasta per instructions in well-salted boiling water. Drain, making sure to reserve 1/2 cup of the cooking water.
Before the spaghetti is finished cooking, heat the olive oil in a large skillet over medium heat. Add the spinach and crushed red pepper flakes, stirring constantly, for 30 seconds. Add the minced garlic and butter, and cook constantly stirring for another 30-45 seconds, or until the spinach is just wilted.
Add the drained spaghetti and ¼ cup of the reserved cooking water, tossing to coat the pasta. Add the toasted pine nuts, and some freshly grated Parmesan, and season with sea salt and freshly cracked pepper, to taste. Pour the pasta into a serving bowl and top with more grated Parmesan and black pepper, if desired. Enjoy.
Equipment
Ingredients
- 2 oz spaghetti cooked per package instructions (reserving 1/2 cup cooking liquid)
- ½ tbsp olive oil
- 2 cups fresh baby spinach
- Pinch of crushed red pepper flakes to taste
- 1 large clove of garlic minced
- ½ tbsp butter
- 1 tbsp toasted pine nuts
- Parmesan freshly grated
- Sea salt and freshly cracked pepper to taste
Instructions
- Cook the pasta per instructions in a large pot of well-salted boiling water.
- Drain the pasta using a strainer, making sure to reserve 1/2 cup of the cooking water.
- Before the spaghetti is finished cooking, heat the olive oil in a large skillet over medium heat.
- Add the spinach and crushed red pepper flakes, stirring constantly, for 30 seconds.
- Add the minced garlic and butter, and cook constantly stirring for another 30-45 seconds, or until the spinach is just wilted.
- Add the drained spaghetti and ¼ cup of the reserved cooking water, tossing to coat the pasta.
- Add the toasted pine nuts, and some freshly grated Parmesan, and season with sea salt and freshly cracked pepper, to taste. .
- Pour the pasta into a serving bowl and top with more grated Parmesan and black pepper, if desired. Enjoy
Simple yet very delicious!
Now that is my kind of pasta! Yum. Have to make this soon.
Great dish! I love the combo of pasta and greens. And cheese, of course. 🙂 Good stuff — thanks.
This is such simple perfection!! Easy to make, but always satisfies. I love it!
I often do something like this for a side dish with dinner. It’s a great alternative to rice or potatoes, and it never hurts to sneak extra veggies into the family!
since tomato sauces have become the biggest cause of heartburn and therefore my worst enemy, i’m loving this pasta dish! pine nuts are way underused around here.
Nothing beats a good simple pasta like this! My favorite kind of meal.
Absolutely delicious! The prep is easy too . So simple yet a beautiful dish to bring to the table!
Elaine,
Thanks for taking the time to let me know. I’m so glad you liked it.
-Pam
Pasta cooking as I type! So looking forward to this wholesome tasty supper dish. Luckily had all the ingredients- except for the pine nuts Sad, cos I love them! Toasted pumpkin seeds instead. Thanks for the recipe. It will become a family favourite, I am sure x
Jane,
I’m sure the toasted pumpkin seeds will taste delicious!
-Pam
I have not made this yet but am anxious to try it. It sounds incredible. I bought pine nuts on a whim the other day and was trying to figure out what to put them in. Going over the ingredients, realized I have everything at home. Thank you, thank you ,thank you for making a single serve recipe. So had to find for us single people.
Rose,
I hope you love it!
-Pam