Spaghetti with spinach & garlic

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

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 549
  • fat 16g
  • saturates 2g
  • carbs 86g
  • sugars 7g
  • fibre 13g
  • protein 21g
  • salt 0.86g


  • 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


  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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