Spinach Toss Spaghetti with Tomatoes and Garlic recipe

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Ingredients

1 (12 ounce) package spaghetti
¼ cup olive oil
3 cloves garlic, minced
1 ½ pounds fresh spinach
20 cherry tomatoes
1 pinch red pepper flakes, or to taste
1 lemon, zested and juiced
salt and pepper to taste

Nutrition Info

334.8 calories
carbohydrate: 51.7 g
cholesterol: : -
fat: 10.6 g
fiber: 5.9 g
protein: 11.5 g
saturatedFat: 1.5 g
servingSize: -
sodium: 125.1 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.

  2. Heat olive oil in a large skillet over medium heat, stir in garlic and cook and stir until fragrant, about 2 minutes. Stir spinach, cherry tomatoes, and red pepper flakes, cook and stir until spinach is wilted and cherry tomatoes start to burst, about 5 minutes.

  3. Toss spinach mixture with cooked spaghetti, stir in lemon zest and juice. Season with salt and pepper.

Recipe Yield

6 servings

Recipe Note

A quick, easy, full-of-flavor recipe you can use as a side or a main dish.

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