Strawberry cheesecakes
Spend more time entertaining and less time in the kitchen with this speedy, low-fat recipe – ideal if you want a lighter option at the end of your dinner party
Spaghetti with spinach & garlic
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g pack wholewheat spaghetti
- 500g leaf spinach
- 3 tbsp olive oilplus extra to serve
- 4 garlic clovesfinely sliced
- 2 tbsp red wine vinegar
- handful pine nuts
- 50g parmesanhalf grated, half shaved
- chilli flakesto serve
Nutrition: per serving
- kcal549
- fat16g
- saturates2g
- carbs86g
- sugars7g
- fibre13g
- protein21g
- salt0.86glow
Method
step 1
Cook the spaghetti according to pack instructions. Meanwhile, boil the kettle and tip the spinach into a large colander. Pour on boiling water until it’s completely wilted (you may need 2 kettles of water), then cool under cold water and press the spinach into a ball, squeezing out all the water. Roughly chop the spinach and set aside.
step 2
Very gently heat the oil and garlic in a small pan for a few mins until it just starts to brown, then add the vinegar. Bubble for 1 min, then turn off the heat. When the spaghetti is cooked, reserve some of the water, then drain. In a large bowl, toss the spaghetti with the garlicky oil, spinach, pine nuts and the grated Parmesan. Add enough water to loosen everything. Serve in bowls along with the Parmesan shavings and chilli flakes, plus more olive oil for drizzling.
