- 1 (12 ounce) package spaghetti
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 1/2 pounds fresh spinach
- 20 cherry tomatoes
- 1 pinch red pepper flakes, or to taste
- 1 lemon, zested and juiced
- salt and pepper to taste
- 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.
- 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.
- Toss spinach mixture with cooked spaghetti; stir in lemon zest and juice. Season with salt and pepper.
04/13/2018
recipepes.com
Spinach Toss Spaghetti with Tomatoes and Garlic, recipe
PT15M
PT1H
5
455 calories
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