Spinach and Walnut Spaghetti

Feel free to substitute baby arugula for the spinach in this spaghetti dish.

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  • Servings: 4 to 6

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  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 10 ounces baby spinach
  • 1/2 teaspoon dried red pepper flakes
  • 1 pound dried spaghetti
  • 1 cup walnuts, toasted

How to make this recipe

  1. In a large heavy skillet, heat the oil over medium heat until hot. Stir in the garlic, 1/2 teaspoon each salt and pepper, and cook, stirring occasionally, until the garlic is golden, about 2 minutes. Stir in the spinach and pepper flakes and cook, turning with tongs, until the spinach is wilted, about 4 minutes. Remove the skillet from the heat.

  2. In a large pot of boiling salted water, cook the spaghetti until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Toss the pasta with the spinach mixture in the skillet along with 1/4 cup of the pasta cooking water. Add more pasta cooking water for a thinner sauce, then season with salt and pepper to taste and serve topped with the walnuts.

Contributed By Photo © Ian Knauer Published April 2014

1046128 recipes/spinach-and-walnut-spaghetti 2016-01-19T22:39:22+00:00 Ian Knauer pasta-and-noodles|italian|american|4||6|web-exclusive|fast|healthy|vegetarian|fall|winter april-2014 recipes,spinach-and-walnut-spaghetti 1046128

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