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spinach linguine recipe

Spinach Linguine Aglio e Olio

For those who love simplicity, this garlicky spinach pasta topped with crispy breadcrumbs is a must-try.
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Ingredients
  

  • 1 lb linguine
  • 3 garlic cloves thinly sliced
  • 3 tbsp extra virgin olive oil
  • ½ tsp red pepper flakes
  • 1 lb fresh spinach rinsed and chopped
  • ½ cup breadcrumbs
  • ½ cup grated Pecorino Romano cheese
  • Salt and pepper to taste

Instructions
 

  • Prepare the Topping
  • Mix breadcrumbs, Pecorino Romano, chopped parsley, olive oil, salt, and pepper in a small bowl.
  • Cook the Spinach
  • Heat olive oil in a pan over low heat. Add garlic slices and cook until golden. Remove garlic and add red pepper flakes.
  • Toss spinach in the flavored oil until wilted. Remove from heat.
  • Cook the Pasta
  • Boil linguine in salted water. Reserve ½ cup of pasta water before draining.
  • Combine and Bake
  • Mix pasta, spinach, and reserved water. Top with breadcrumbs and Pecorino Romano.
  • Broil for 2 minutes until breadcrumbs are golden.