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Spaghetti with spinach & garlic

A quick and satisfying after-work meal which is superhealthy too

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 549
  • Carbohydrates 86
  • Saturated Fat 2
  • Sugar 7
  • Protein 21
  • Fat 16
  • Fibre 13
  • Salt 0.86

Nutrition per serving

  • Calories 549
  • Carbohydrates 86
  • Saturated Fat 2
  • Sugar 7
  • Protein 21
  • Fat 16
  • Fibre 13
  • Salt 0.86

Ingredients

  • 500g pack wholewheat spaghetti
  • 500g leaf spinach
  • 3 tbsp olive oil, plus extra to serve
  • 4 garlic cloves, finely sliced
  • 2 tbsp red wine vinegar
  • handful pine nuts
  • 50g parmesan, half grated, half shaved
  • chilli flakes, to serve

Method

  1. Cook the spaghetti according to pack instructions. Meanwhile, boil the kettle and tip the spinach into a large colander. Pour on boiling water until it’s completely wilted (you may need 2 kettles of water), then cool under cold water and press the spinach into a ball, squeezing out all the water. Roughly chop the spinach and set aside.

  2. Very gently heat the oil and garlic in a small pan for a few mins until it just starts to brown, then add the vinegar. Bubble for 1 min, then turn off the heat. When the spaghetti is cooked, reserve some of the water, then drain. In a large bowl, toss the spaghetti with the garlicky oil, spinach, pine nuts and the grated Parmesan. Add enough water to loosen everything. Serve in bowls along with the Parmesan shavings and chilli flakes, plus more olive oil for drizzling.

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