Olive Oil - 2-3 tbsp
Garlic Cloves - 6-8 (finely chopped/ minced)
Spinach Leaves - 1 cup (roughly chopped)
Spaghetti - 100 gm
Chilly Flakes - 1/2 tbsp
Oregano/ Italian Seasoning - 1-2 tsp (Or as per liking)
Grated Cheese - 1/4 cup (Optional. I didn't use to keep it lighter)
Salt & Pepper to taste
- Cook spaghetti al dente, as per the packaging instructions in enough water. Add 1/4 tbsp salt & 3-4 drops of oil to water as well.
- Drain spaghetti, retaining little water.
- Combine olive oil and garlic in a pan, and cook till garlic gets lightly browned and fragrant.
- Add the spinach, salt and pepper and cook; tossing it gently, until the spinach begins to wilt.
- Add pasta, chilly flakes and seasoning to it and mix it well, so that flavours blend well, for 2-3 mins
- If desired, and if you feel pasta is too dry, add a little water and let it also mix well.
- Transfer to a serving dish and top with grated cheese.
- Spinach is a very nutrient-dense food, meaning low in calorie but very high in minerals & vitamins. In fact on per calorie basis, spinach has more protein than beef or steak.
- Al Dente is the Italian expression of cooking pasta or rice, till its firm but not hard or firm crisp. Another expression is that it 'should have a bite'. And one of the best ways I know to check that out is by the "Line Method'. After the pasta has been cooked till almost the cooking time instructed, mostly it's 9-12 minutes, take a pasta out of the pan and cut it in half. Now if you look closely, you will see either of the following - a white thick line at the tip of the cut pasta, meaning it's undercooked; or no line, meaning it's overcooked, or a very very thin line, meaning it's perfectly cooked. trust me it's the perfect indicator.
Sending this as my entry to following events - Dish it out - Spinach & Garlic, Light Lunches, & Cook it Healthy - Proteinicious.