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Spinach and Garlic Spaghetti

Note: For the recipe I've used organic dairy products and veggie produce.You may use what your family uses. Feel free to swap out where required.
Servings 8 -10
Author Marina


  • 1 lb pack of angel hair or regular spaghetti
  • 3 cups of fresh spinach leaves
  • 6 cloves of garlic Or 4 big cloves. Cloves not pods-chopped
  • 1/2 a white onion- chopped
  • 1 big Roma tomato -chopped
  • 1 cup Parmesan cheese- grated
  • Freshly ground pepper
  • Salt to taste
  • Olive oil- to saute in


  1. In a pot of hot, boiling, salted water, cook the spaghetti till it's al dente/ cooked till just done. Strain and set aside till the sauce is ready.
  2. In a pan, pour a little olive oil and wait till the oil heats up.
  3. Now add the onions and garlic. Saute till golden brown.
  4. Add the chopped tomatoes and saute till mushy.
  5. Add to this mix the spinach leaves and saute for 3-4 minutes, while adding the crushed pepper.
  6. Take the pan off the stove and allow the mixture to cook for a bit before blending in the mixer/blender. (If you have kids, it's best you blend the mixture especially if they don't like spinach)
  7. Now throw the spaghetti into the pan, and switch the burner to a low flame and pour the spinach sauce over the spaghetti.
  8. Add the parmesan cheese
  9. Mix everything together delicately, without breaking the spaghetti strands.
  10. Season further with pepper and salt (if required)
  11. Serve hot with ketchup and/or red pepper flakes.
  12. When cool, set apart enough spaghetti to make a meal for your family, sprinkle some more cheese on top and place in a Handi-foil container to freeze. (Remember to label the container with the date you made the same for easy reference later)