Pasta doesn’t have to be just carbs and unhealthy fats. I wrote a whole lot about what to add and what not to include to make your everyday indulgence healthier, more filling, and overall good-for-you. Continuing with the theme, this whole wheat spaghetti with spinach and seared garlic is probably the best way to eat spinach. It’s ready in less than 20 minutes from start to finish, bursting with flavor plus a vegan option.
If you’ve been to Italy or eaten authentic Italian food, you will agree with me on this – Italian food is usually uncomplicated, made with just a few quality ingredients that create magic when cooked together in the way they’re supposed to be. You can’t leave Rome without eating the ever famous cacio e pepe at least once. Made with just spaghetti or bucatini, parmigiano reggiano (parmesan cheese), black pepper and butter or olive oil, cacio e pepe’s flavors are testament to my case here. This spaghetti with spinach and seared garlic is similar but healthier! Pair it with a glass of red wine and you’ll be transported to Piazza Navona. It’s the perfect healthy yet delicious weeknight dinner.
- 200g whole wheat spaghetti
- 1 bunch of spinach (approx 200g)
- 12-15 whole cloves of garlic
- Juice of ½ lemon
- 1 tbsp butter or high heat oil such as sunflower, safflower, etc.
- 2 tbsp extra virgin olive oil
- ½ tsp crushed red pepper
- Salt and pepper to taste
- Cook the spaghetti according to the instructions on the packet (usually 8-11 minutes).
- Sauté the garlic cloves in a pan on medium-high heat in butter or any high heat oil until browned (about 4-5 mins).
- Lower the heat to medium-low, add the spinach, lemon juice, crushed red pepper, salt and pepper. Sauté for a minute and add in the spaghetti. Continue to sauté for 1-2 more minutes.
- Drizzle with extra virgin olive oil just prior to serving.
- Serve immediately.