I’m always on the lookout for side dishes that would go well with a main meal of some kind of protein (chicken, fish, etc.). I stumbled upon this recipe decided to give it a shot, alongside some baked chicken. Boy, did this hit the spot! Not only is this recipe super easy to throw together and versatile (I used multigrain pasta), but also very simple and light. My 2½-year-old son even enjoyed it! Now I get requests from him for “spaggy” (translation: spaghetti) every day for lunch 🙂
Lemon and Garlic Spaghetti
Yield: 4-6 Servings
- 1 pound spaghetti
- 6 tablespoons olive oil
- 8 cloves garlic, minced or grated
- 1 lemon, juiced and zested
- Salt, to taste
- Ground black pepper, to taste
- 1 (10 ounce) bag baby spinach
Cook the pasta until al dente according to package instructions. Drain and set aside.
In a large pot, heat oil over medium low heat. Add garlic and cook gently, about 10 to 12 minutes. Reduce heat to low and add lemon juice and zest, salt, pepper, spinach, and pasta. Mix well and cover. Cook for 10 minutes, thus allowing the flavors to infuse.