Broccoli and Spinach on Spaghetti
Ingredients:
12 oz spaghetti
1 small head of broccoli, cut into florets
2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
3 tbsp olive oil
2 cloves garlic, minced
1/2 tsp red pepper flakes (optional, for a bit of heat)
1/4 cup grated Parmesan cheese (optional, for topping)
Salt and pepper, to taste
1 tbsp lemon juice (optional, for brightness)
1/4 cup toasted pine nuts (optional, for extra crunch)
Instructions:
Cook the spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Cook the broccoli:
In a separate pot of boiling salted water, blanch the broccoli florets for about 2-3 minutes until bright green and tender. Drain and set aside.
Sauté the garlic and spinach:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), cooking for about 30 seconds until fragrant.
Add the spinach and sauté for 2–3 minutes, until it wilts (if using fresh spinach).
Combine everything:
Add the cooked broccoli to the skillet and sauté for another 2 minutes to combine the flavors.
Add the cooked spaghetti to the pan and toss everything together. If the mixture seems dry, add a bit of the reserved pasta water to help the sauce coat the spaghetti.
Finish and serve:
Season with salt and pepper to taste, and drizzle with lemon juice for extra freshness, if desired.
Serve with a sprinkle of Parmesan and toasted pine nuts for crunch, if using.