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Spaghetti with Olive Oil and Spinach Recipe

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This recipe for Spaghetti with Olive Oil and Spinach is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. spaghetti
1 T. + 1 t. kosher salt
3 T. olive oil
˝ c. finely diced onion
2 cloves garlic, minced
8 c. fresh baby spinach, washed and dry
1 t. freshly ground black pepper
1 T. fresh lemon juice (or more)
˝ c. freshly grated Romano cheese (good Parmesan is fine also)
1/8 t. crushed red pepper flakes
Additional olive oil, if desired
Extra Romano, if desired
Directions:
Directions:
Bring water, 1 T. salt, and 1 T. oil to a boil to cook pasta (cook just shy of al dente). Heat a sauté pan (that has a lid) over medium heat. Add remaining oil and onions. Sauté for 1-2 minutes until they begin to look clear. Add garlic and sauté for another minute. Add clean spinach to the pan, season with salt and pepper, and cover. After draining the pasta, return pot to the same burner, but turned off to evaporate any excess water. Drizzle pasta with olive oil and toss. When spinach is completely wilted, squeeze the lemon juice over the top and give it a toss. Add spinach and onions to the pasta and combine. Add Romano cheese, pepper flakes, and additional olive oil if desired.
Personal Notes:
Personal Notes:
Serve with an extra shaving of cheese, and a drizzle of more olive oil, if desired.

 

 

 

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