Roasted Garlic Spaghetti with Tomatoes and Spinach

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A flavorful and comforting vegetarian pasta dish combining the sweet, mellow taste of roasted garlic with juicy cherry tomatoes and fresh spinach.

2 heads of garlic

1 tablespoon olive oil (for roasting garlic)

½ teaspoon coarse sea salt

175g (6oz) spaghetti

150g (1 cup) cherry tomatoes, halved

100g (2 packed cups) baby spinach leaves

2 tablespoons olive oil (for sautéing)

1 tablespoon balsamic vinegar

Salt for boiling the pasta

Parmesan cheese, to garnish

Preheat the oven to 180°C (350°F). Cut the top off each head of garlic, place on tin foil, drizzle with olive oil, sprinkle with sea salt, wrap in foil, and roast for 40 minutes. Cool, then squeeze out and mash the softened garlic cloves.
Bring a pot of well-salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve a small cup of pasta water before draining.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add halved cherry tomatoes and sauté for 2 minutes until they begin to sear.
Add mashed roasted garlic to the pan with tomatoes and stir to combine. Add cooked spaghetti, baby spinach, and balsamic vinegar. Toss together, adding reserved pasta water as needed to reach desired sauce consistency.
Plate the pasta and garnish with freshly grated Parmesan cheese. Serve immediately.

For a vegan version, omit Parmesan or substitute with a plant-based alternative.
Add grilled chicken or sautéed shrimp for added protein.
Add red pepper flakes when sautéing tomatoes for a spicy kick.
Include fresh herbs like basil or thyme for extra flavor.
Store leftovers in an airtight container in the fridge up to 2 days; reheat gently with a splash of water or olive oil.

Find it online: https://bitezly.com/roasted-garlic-spaghetti-with-tomatoes-and-spinach/