garlic-spinach-pasta

🥘 Ingredients

• spaghetti ½ lb
• kosher salt
• extra virgin olive oil 1/2 to 3/4 cups
• garlic cloves 5 to 6
• lemon 1
• baby spinach 12 oz
• kosher salt
• red pepper flakes 1 tsp
• za'atar 1 tbsp
• za'atar 2 to 3 tbsp
• parmesan cheese 1/2 to 1 cups
• lemon 1
• fresh parsley 1 cups
• extra virgin olive oil
• parmesan cheese
• za'atar

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.
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).
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 .
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.
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.
6. 6

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