Spinach Toss Spaghetti with Tomatoes and Garlic

Ingredients

• 1 (12 ounce) package spaghetti
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 1/2 pounds fresh spinach
• 20 cherry tomatoes
• 1 pinch red pepper flakes, or to taste
• 1 lemon, zested and juiced
• Salt and pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.

Heat olive oil in a large skillet over medium heat; stir in garlic and cook and stir until fragrant, about 2 minutes. Stir spinach, cherry tomatoes, and red pepper flakes; cook and stir until spinach is wilted and cherry tomatoes start to burst, about 5 minutes.

Toss spinach mixture with cooked spaghetti; stir in lemon zest and juice. Season with salt and pepper.