Best 2 Garlic Spinach Spaghetti Recipes

Indulge in a culinary journey with our versatile Garlic Spinach Spaghetti, a delightful dish that promises a symphony of flavors. This savory pasta dish features perfectly al dente spaghetti tossed in a luscious garlic-infused olive oil sauce, creating an aromatic base for a medley of vibrant ingredients. Fresh spinach wilts gently, infusing the dish with its verdant color and earthy notes, while succulent shrimp adds a briny sweetness that complements the garlicky sauce. The dish is elevated with the addition of sun-dried tomatoes, their tangy and chewy texture adding a burst of Mediterranean sunshine. For a touch of indulgence, creamy goat cheese crumbles melt over the hot pasta, creating a velvety richness that balances the tangy flavors. But the culinary adventure doesn't end there – discover variations of this delectable dish, including a vegetarian version bursting with roasted vegetables and a spicy rendition that tantalizes your taste buds with a kick of chili flakes.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH

Cheesy Roasted Garlic Spaghetti Squash with Spinach image

Roasting garlic alongside the spaghetti squash makes double use of the oven time, and adds double the flavor. This spaghetti squash is great on its own, or as a side dish to any protein.

Provided by Kim

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 1h5m

Yield 2

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil, divided, or as needed
1 (2 pound) spaghetti squash, halved and seeded
¼ teaspoon kosher salt, or to taste
⅛ teaspoon freshly ground black pepper, or to taste
4 cloves garlic, unpeeled
1 teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried parsley
1 cup chopped fresh spinach
6 tablespoons shredded mozzarella cheese, divided
6 tablespoons grated Parmesan cheese, divided

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.

Nutrition Facts : Calories 456.8 calories, Carbohydrate 36.5 g, Cholesterol 26.8 mg, Fat 30.7 g, Fiber 0.9 g, Protein 14.9 g, SaturatedFat 8.1 g, Sodium 692.2 mg, Sugar 0.9 g

GARLIC SPINACH SPAGHETTI

Garlic Spinach Spaghetti image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 pound spaghetti
Kosher salt and freshly cracked black pepper
4 tablespoons salted butter
4 cloves garlic, sliced
1 teaspoon crushed red pepper flakes
3 cups baby spinach
2 cups grated Parmesan, plus extra for finishing
Juice of 2 lemons and zest of 1 lemon

Steps:

Cook the pasta in salted boiling water according to the package instructions. Drain, reserving 2/3 cup of the pasta water, then set aside.
In a large skillet, melt the butter over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, for 2 minutes.
Add about one-fourth of the cooked pasta to the pan, followed by one-fourth of the spinach, one-fourth of the Parmesan, one-fourth of the lemon juice and one-fourth of the lemon zest, stirring all the time until the spinach has wilted, about 1 minute. Continue this process of adding the ingredients in quarters, with additions of pasta water as needed if the mixture becomes too dry, until the pasta, spinach, Parmesan, lemon juice and lemon zest have all been added.
Sprinkle over more Parmesan and season with freshly cracked black pepper. Toss until everything is well coated. Taste and adjust the seasonings, as needed.

Tips:

Fresh is Best: For the best flavor, use fresh spinach. If you don't have fresh spinach on hand, frozen spinach can be used as a substitute.
Don't Overcook the Spinach: Spinach cooks very quickly, so be careful not to overcook it. Overcooked spinach will become mushy and lose its flavor.
Use a Good Quality Olive Oil: Extra-virgin olive oil is the best choice for this recipe. It will add a rich, flavorful base to the sauce.
Season to Taste: Be sure to taste the sauce before serving and adjust the seasonings as needed. You may want to add more garlic, salt, or pepper to suit your taste.
Serve Immediately: This dish is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if it sits for too long.

Conclusion:

This garlic spinach spaghetti is a quick and easy weeknight meal that is also packed with flavor. The combination of garlic, spinach, and Parmesan cheese creates a delicious sauce that is perfect for tossing with spaghetti. This dish is sure to be a hit with the whole family!