Spinach and Walnut Greek Aglio e Olio
Nutritious version with wilted baby spinach, toasted walnuts, and a hint of nutmeg.
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Ingredients
- 1 pound Spaghetti or Linguine
- 1/2 cup Extra virgin olive oil
- 6 pieces Garlic cloves, thinly sliced
- 3/4 cup Walnut halves, roughly chopped
- 5 cups Fresh baby spinach
- 1/2 teaspoon Red pepper flakes
- 1/8 teaspoon Ground nutmeg
- 1/2 cup Feta cheese, crumbled
- 1 tablespoon Lemon juice
- 1 teaspoon Sea salt
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions.
- 2
While the pasta cooks, place a large skillet over medium heat and add the chopped walnuts, toasting them for 3-4 minutes until fragrant.
- 3
Add the olive oil and sliced garlic to the skillet with the walnuts, cooking gently until the garlic is golden brown but not burnt.
- 4
Stir in the red pepper flakes and the hint of nutmeg, allowing the spices to bloom in the oil for 30 seconds.
- 5
Add the baby spinach to the skillet in batches, tossing with tongs until just wilted and coated in the garlic oil.
- 6
Reserve half a cup of pasta water, then drain the pasta and add it directly into the skillet.
- 7
Toss the pasta thoroughly, adding a splash of the reserved water and lemon juice to create a light sauce.
- 8
Remove from heat and stir in the crumbled feta cheese before serving immediately.
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