Spinach Spaghetti

Servings: servings

Calories: 313cal

Cook spaghetti noodles to al dente. Reserve 1/2 cup of the pasta water and drain off the rest. Optionally toss noodles with a teaspoon of olive oil to keep them from sticking together. Set aside.
10 ounces spaghetti noodles
To a skillet over medium-high heat, add butter, garlic, and shallots. Saute for 1-2 minutes.
2 Tablespoons butter, 1 Tablespoon minced garlic, 1/2 cup minced shallots
Add spinach, a couple of handfuls at a time, stirring with a rubber spatula until it begins to wilt.
10 ounces raw spinach leaves
Sprinkle in garlic salt, onion powder, and black pepper. Stir together and continue cooking until completely wilted.
1/2 teaspoon garlic salt, 1 teaspoon onion powder, 1/2 teaspoon black pepper
Remove spinach mixture from the skillet and place in a mini food chopper or blender. Add grated parmesan cheese and blend until no large chunks remain, scraping down sides once halfway through.
1/3 cup grated parmesan cheese
Add cooked spaghetti noodles and pureed spinach mixture to the skillet over low heat. Heat just until warmed through. Use small amounts of the reserved pasta water only if you need it to loosen the mixture.

5 from 2 votes

After draining your cooked pasta, you can rinse it with cool water to stop the cooking process and then add it back to a pot or large bowl of room-temperature water until you need it. Alternatively, you can toss the cooked pasta with a small amount of olive oil. Either method will keep the pasta from sticking together while you prepare the rest of the recipe.
You can use salted or unsalted butter for this recipe.
If you love the flavor of basil, you can toss a handful of basil leaves in with the spinach for a different twist on flavor!

Course: Dinner

Cuisine: American

Prep Time15

Cook Time15

Total Time30