garlic-spinach-pasta

🥘 Ingredients

• spaghetti (or other long, thin pasta)
  1/2 lb
• kosher salt
• extra virgin olive oil
  1/2 to 3/4 cups
• garlic cloves (minced)
  5 to 6
• lemon (juiced)
  1
• baby spinach
  12 oz
• kosher salt
• red pepper flakes
  1 tsp
• za'atar
  1 tbsp
• za'atar
  2 to 3 tbsp
• parmesan cheese (grated)
  1/2 to 1 cups
• lemon (zested)
  1
• fresh parsley (chopped)
  1 cups
• extra virgin olive oil
• parmesan cheese
• za'atar

🍳 Cookware

• pot
• pan

1. 1

   Cook the spaghetti in a large pot of boiling water seasoned well with kosher salt until al dente according to package instructions (about 8 to 9 minutes). Reserve 2 cups of pasta water, then drain.

   spaghetti: 1/2 lb (or other long, thin pasta), kosher salt
2. 2

   In a large pan , warm extra virgin olive oil over medium heat. When the oil shimmers, add garlic cloves and stir until fragrant, about 1 minute (you want some color but do not burn the garlic).

   extra virgin olive oil: 1/2 to 3/4 cups, garlic cloves: 5 to 6 (minced)
3. 3

   Add lemon and a splash of the reserved pasta water (about 1/2 cup). Begin adding baby spinach in batches, stirring until wilted and seasoning with a pinch of kosher salt as you go. When all the spinach is fully wilted, about 5 minutes, stir in red pepper flakes and za'atar .

   lemon: 1 (juiced), baby spinach: 12 oz, kosher salt, red pepper flakes: 1 tsp, za'atar: 1 tbsp
4. 4

   Add the pasta to the pan with spinach and toss to combine. Then add the remaining za'atar , parmesan cheese , lemon , and fresh parsley . Toss until well combined.

   za'atar: 2 to 3 tbsp, parmesan cheese: 1/2 to 1 cups (grated), lemon: 1 (zested), fresh parsley: 1 cups (chopped)
5. 5

   If the pasta looks dry, add a little more extra virgin olive oil or a splash of the reserved pasta water and stir until glossy.

   extra virgin olive oil
6. 6

   Serve with additional parmesan cheese and za'atar on the side.

   parmesan cheese, za'atar