Spaghetti Aglio e Olio with a Twist
This classic Italian dish gets a modern twist with the addition of tender spinach and a hint of lemon zest, making it a refreshing and flavorful meal perfect for any day of the week.
Ingredients
- 400g spaghetti
- 4 cloves garlic, thinly sliced
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 200g fresh spinach leaves
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and black pepper to taste
- Grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- In a large pan, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes. Cook until the garlic is golden and fragrant, about 2 minutes.
- Add the spinach to the pan and sauté until wilted, about 2-3 minutes.
- Add the cooked spaghetti to the pan along with the lemon zest, lemon juice, and some of the reserved pasta water. Toss everything together to coat the pasta evenly, adding more pasta water if needed.
- Season with salt and black pepper to taste. Serve immediately, topped with grated Parmesan cheese and fresh basil leaves.