Spaghettini me Spanaki kai Elies is a wholesome, delicious dish that combines the rich flavors of spinach and olives, making it a perfect choice for a light yet satisfying meal!

1

Start by boiling a large pot of salted water. Once boiling, add 200 grams of spaghettini and cook according to the package instructions, usually for about 8-10 minutes or until al dente.

2

While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat.

3

Add 2 minced cloves of garlic to the skillet and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

4

Add 300 grams of spinach to the skillet and cook until wilted, around 2-3 minutes.

5

Stir in 100 grams of pitted black olives and 1 teaspoon of red pepper flakes, mixing well. Season with salt and pepper to taste.

6

Once the spaghettini is cooked, reserve about 1/2 cup of pasta water, then drain the pasta.

7

Add the drained spaghettini to the skillet and toss to combine, adding a little reserved pasta water if needed to help the sauce adhere.

8

Squeeze the juice of 1 lemon over the dish and toss everything together. Cook for an additional minute to heat through.

9

Serve hot, garnished with additional olives or a sprinkle of pepper if desired.

2

• Add sun-dried tomatoes for a burst of flavor.
• Incorporate feta cheese for a creamy texture.
• Mix in toasted pine nuts for an added crunch.

• Make sure to properly wash and dry the spinach before cooking.
• Try to use high-quality extra virgin olive oil for better flavor.
• Always taste your dish before serving to adjust seasoning as needed.

• fat: 20 grams
• fiber: 6 grams
• protein: 12 grams
• calories: 400
• carbohydrates: 50 grams

This dish is rich in vitamins and minerals from the spinach and healthy fats from the olives, making it beneficial for heart health.

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