Cooking and Meal Prep Recipes Spinach Spaghetti Aglio e Olio By Leyla Shamayeva, MS, RD Leyla Shamayeva, MS, RD Leyla Shamayeva, MS, RD is a registered dietitian with a master's in clinical nutrition. She focuses her efforts on digital health communication. Learn about our editorial process Updated on November 18, 2021 Medically reviewed Verywell Fit articles are reviewed by board-certified physicians and nutrition and exercise healthcare professionals. Medical Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more. by Kristy Del Coro, MS, RDN, LDN Medically reviewed by Kristy Del Coro, MS, RDN, LDN Kristy is a licensed registered dietitian nutritionist and trained culinary professional. She has worked in a variety of settings, including MSKCC and Rouge Tomate. Learn about our Medical Review Board Print Leyla Shamayeva, MS, RD (211 ratings) Total Time: 15 min Prep Time: 5 min Cook Time: 10 min Servings: 2 (1 cup each) Nutrition Highlights (per serving) 290 calories 8g fat 45g carbs 10g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 2 (1 cup each) Amount per serving Calories 290 % Daily Value* Total Fat 8g 10% Saturated Fat 1g 5% Cholesterol 0mg 0% Sodium 41mg 2% Total Carbohydrate 45g 16% Dietary Fiber 4g 14% Total Sugars 1g Includes 0g Added Sugars 0% Protein 10g Vitamin D 0mcg 0% Calcium 78mg 6% Iron 4mg 22% Potassium 376mg 8% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. Jazz up this Italian-inspired pasta dish with spinach for a plethora of added vitamins and minerals. You'll get heart-health benefits from minerals like magnesium, important for a healthy heartbeat, and vitamins like folate, which may help reduce cardiovascular disease risk. The dark leafy green also offers compounds shown to protect your cells from damage and inflammation, and it's an easy way to add some veggies to your meal. This meal is one to make after a long day—it's not as time consuming, it's likely healthier and cheaper than take-out, and it offers a traditional comfort food aspect you're likely craving in the evening. Ingredients 4 ounces dry spaghetti 4 garlic cloves, sliced 1/2 cup parsley leaves, minced 1 tablespoon olive oil 1/2 cup spinach leaves, minced pinch red pepper flakes Preparation Prepare and drain spaghetti according to package directions. Don't forget to salt your water and work on preparing the other ingredients while the spaghetti is on the stove. Heat the olive oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and sauté for about 2 minutes. Add the cooked and drained spaghetti to the skillet and mix until incorporated with the oil and garlic. Add the parsley and spinach, stir until well combined. Let cook for another 2 minutes before turning off the heat and plating. Ingredient Variations and Substitutions You can use a different type of pasta—fettuccine, linguine, even macaroni or penne—in equal amounts (4 ounces). A different dark leafy green such as kale, collards, or Swiss chard will work as well. Cooking and Serving Tips This is a perfect side dish for freshly made grilled chicken or salmon (if you have the time). Leftovers work, too. You can also enjoy the dish on its own. Despite being a simple meal, you can enhance the presentation to make it more enjoyable. Use a nice plate, garnish with additional parsley leaves, and practice mindful eating while you enjoy every bite. Rate this Recipe You've already rated this recipe. Thanks for your rating! 2 Sources Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. DiNicolantonio JJ, Liu J, O’Keefe JH. Magnesium for the prevention and treatment of cardiovascular disease. Open Heart. 2018;5(2):e000775. doi:10.1136/openhrt-2018-000775 Brouwer-Brolsma EM, Brandl B, Buso MEC, Skurk T, Manach C. Food intake biomarkers for green leafy vegetables, bulb vegetables, and stem vegetables: a review. Genes Nutr. 2020;15(1):7. doi:10.1186/s12263-020-00667-z By Leyla Shamayeva, MS, RD Leyla Shamayeva, MS, RD is a registered dietitian with a master's in clinical nutrition. She focuses her efforts on digital health communication. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? Helpful Report an Error Other Submit Advertiser Disclosure × The offers that appear in this table are from companies that partner with and compensate Verywell Fit for displaying their offer. These partnerships do not impact our editorial choices or otherwise influence our editorial content.