Spaghetti with Garlic & Spinach
"This easy, five-ingredient dinner is one of those gems to keep handy for weeknights when you have no idea what to make. Quickly cooking the garlic over low heat draws out some of its pungency, leaving behind lots of garlicky taste without the bite. If your garlic has a green sprout growing in the center (the "germ"), be sure to remove it, because it will impart a bitter flavor to the final dish...."
INGREDIENTS
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Kosher salt
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1/2 cup extra-virgin olive oil
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6 to 8 large cloves garlic (1-1/2 oz.), halved lengthwise, peeled, germs (the sprout inÂthe center of the clove) removed, and thinly sliced
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10 oz. baby spinach (10 loosely packed cups)
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Freshly ground black pepper
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1 lb. dried spaghetti
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1 cup (about 2 oz.) freshly grated Parmigiano-Reggiano
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