Olive Oil Greens Pasta
This is the pan I reach for when dinner has to be on the table in 20 minutes and I still want it to look like something. Spaghetti boils while garlic and chili warm in olive oil, then a big handful of greens wilts right in the same skillet. The pasta goes in with a splash of its cooking water, and the oil turns into a light sauce that coats every strand. No cream, no jar, no waiting on a simmer.
The greens are what make it a meal instead of plain garlic pasta. Spinach drops in a minute. Kale or broccolini needs a little longer, and that is fine, because the garlic should never go past gold. Red pepper flakes give the heat you see in the photo. Leave them out if you want it mild, or add another pinch at the table.
I lift it the way the photo does, fork in the middle of the pan, steam still coming off it. It feeds four as a side and three if it is the whole dinner. A squeeze of lemon at the end brightens the oil without making it a lemon pasta. Cheese is optional. The pan is already good without it.
Why you'll love it
- One pot for the pasta, one skillet for the sauce.
- Done in 20 minutes.
- Pantry dinner: oil, garlic, chili, greens, spaghetti.
- Light enough for a weeknight, still hot and glossy in the pan.
Anti-Inflammatory & Mediterranean Recipes
Olive Oil Greens Pasta
- Prep5 min
- Cook15 min
- Total20 min
- Servings4 servings
- Calories460 kcal
Ingredients
- Pasta
- Skillet
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, about 8 to 10 minutes. Before you drain it, save 1 cup of the pasta water.
- While the pasta cooks, warm the olive oil in a wide skillet over medium-low heat. Add the garlic and red pepper flakes. Cook 1 to 2 minutes, until the garlic is fragrant and pale gold. Do not let it brown.
- Add the greens and 1/2 tsp salt. Spinach wilts in about 1 minute. Kale needs 3 to 4. Toss until every leaf is coated in oil.
- Add the drained pasta and 1/2 cup pasta water. Toss 1 minute over medium heat until the oil looks glossy and clings to the noodles. Add a splash more water if it looks dry.
- Finish with black pepper and lemon juice if you want it brighter. Taste and add salt only if the pasta water was lightly salted.
- Serve from the skillet, lifted on a fork the way it is in the photo.
Notes & Tips
- Low heat on the garlic. Brown garlic turns the whole pan bitter.
- Salty pasta water is the sauce. Do not skip the splash.
- Toss, do not stir hard. That is what keeps the strands long.
- Add the greens after the garlic smells sweet, not before, or they steam and water down the oil.
- Nutrition: Per serving (1/4 of the pan). Estimate, no cheese.
- Nutrition: Net carbohydrates: 62g
- Nutrition: WW estimate: 12 points on the current plan (pasta and olive oil carry the points)
- Fridge: 3 days in a covered container. Loosen with a splash of water when you reheat, or it clumps.
- Best the day you make it. The oil sets as it cools.
- Nutrition is an estimate from standard spaghetti, olive oil, spinach, and a light salt. Cheese or extra oil will raise it.
Variations & serving ideas
- No spaghetti: use linguine or thin bucatini. Same time.
- Higher protein: toss in a can of drained chickpeas, or top with a jammy egg.
- Lower carb: use chickpea or lentil spaghetti and cut the oil to 3 Tbsp.
- No heat: skip the chili flakes.
- Dairy-free already. Parmesan is optional, not in the base recipe.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 460 kcal |
| Total fat | 16 g |
| Sodium | 420 mg |
| Total carbohydrate | 66 g |
| Fibre | 4 g |
| Protein | 12 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Olive Oil Greens Pasta?
About 20 minutes in total: 5 minutes of prep and 15 minutes of cooking.
What ingredients do I need for Olive Oil Greens Pasta?
The key ingredients include garlic, spinach, pasta water, red pepper flakes, parsley and lemon juice. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: 3 days in a covered container.
How many servings does this recipe make?
It makes 4 servings.
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