Ingredients
- 8 oz whole wheat spaghetti
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- Zest and juice of 1 lemon
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the whole wheat spaghetti according to the package instructions until al dente. Drain and set aside.
- While the spaghetti is cooking, heat the olive oil in a large skillet over low heat.
- Add the thinly sliced garlic and red pepper flakes to the skillet. Sauté gently for about 2-3 minutes until the garlic becomes fragrant and just begins to turn golden (be careful not to burn it).
- Stir in the fresh spinach leaves and cook for 1-2 minutes until they wilt.
- Add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they start to soften.
- Toss the cooked spaghetti into the skillet with the garlic, spinach, and cherry tomatoes.
- Add the lemon zest and lemon juice, and season with salt and black pepper. Toss everything together to combine.
- Serve your Spaghetti Aglio e Olio with Spinach and Cherry Tomatoes hot, garnished with grated Parmesan cheese and fresh basil leaves if desired.
This classic Italian dish is a delightful combination of flavors and textures, with the freshness of spinach and cherry tomatoes paired with the zesty garlic and lemon. Enjoy this nutritious and satisfying meal!
