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Spaghetti with Spinach

Spaghetti with Spinach

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This recipe for Spaghetti with Spinach is probably one of the easiest recipes I have ever put together.  Simply seasoned with onions, garlic, thyme and spinach, nothing to it.  Just easy eating and dinner on the table in a matter of minutes.

Spaghetti with Spinach

Okay, not sure if this is a “great” fall back on a dish or a dud.  I saw this whole “frozen” spinach write up in the latest Donna Hay magazine and thought to myself, “what a great thing to have on hand, frozen spinach”!  I usually keep a bag of frozen sweet peas on hand for last minute risottos, stews or soups or the occasional bump or bruise, but spinach, never. 

Donna has this great recipe, well it looks great, with pasta and frozen spinach.  I did not have the other ingredients so I just threw together something with what we had.  Lenny had this odd look on his face, the entire time I was cooking, it basically read “I cannot believe we have “frozen” spinach in the house”!  Okay, let’s say it was temporary insanity.

I want you to be the judge of this recipe.   Now, it was edible, it was not terrible, it tasted good but definitely was not the best thing I have tossed together.  Will definitely make again and will add my usual Chez Us flair. 

Recipe:  Spaghetti with Spinach

Ingredients:

  • 1 bag frozen spinach
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • handful fresh thyme
  • 3 tablespoons olive oil
  • a drizzle of white wine
  • 1/2 lb spaghetti, cooked according to instructions
  • 4oz feta
  • kosher salt, to taste
  • fresh cracked black pepper, to taste

How To:

    1. Cook pasta according to instructions on package.
    2. While draining pasta, reserve about 1/8 – 1/4 cup of the cooking water.
    3. While pasta is cooking, heat olive oil in frying pan and saute onions until soft.
    4. Add a drizzle of white wine and the frozen spinach, cook until warmed through, about 10 minutes.
    5. Add garlic and thyme and cook for about 3 minutes.
    6. Season with salt and pepper to taste.
    7. Toss with pasta and reserved cooking water just until moist not over saucy.
    8. Add Feta, stir.
    9. Serve.
    10. Eat.
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Allison Arevalo

Monday 31st of August 2009

When I was in college, I ate this dish almost everyday. I had about 40 minutes between my last class and my waitressing shift, and I would throw together spaghetti with frozen spinach, garlic, onions and some red pepper flakes. I used to defrost the spinach first by running it under warm water, and squeezing the excess moisture out of it. Ah, this brings back memories. I may have to make it this week for old times sake.

Diana

Sunday 30th of August 2009

Instead of frozen, just throw in some fresh and it will wilt rather quickly. I can't do the frozen, I just don't like the taste. Looks nice though.