Ingredients25 m servings 335 cals
- 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.
- Cook's Note:
- Top off with chicken, shrimp, or cheese. When I grill chicken, I usually grill a lot. This is one of the ways I enjoy my leftovers.
Per Serving: 335 calories; 10.6 g fat; 51.7 g carbohydrates; 11.5 g protein; 0 mg cholesterol; 125 mg sodium. Full nutrition
ReviewsRead all reviews 5
seriously....i would give this 10 stars if i could. it's just that delicious. and the ease that it comes together makes this recipe simply stellar. the lemon really makes the whole dish "pop". t...
The garlic ended up being overcooked - next time I will shorten the amount of time between the garlic and other ingredients. Also, I ended up using a lesser amount of lemon as I prefer a more g...
Absolutely delicious. Loved the lemony flavour. The perfect summer pasta. Nutritious and flavourful!
Fresh tasting and pretty to look at and good for you!!! Thanks Chef V!!! :)