For a vegan version, omit the cheese or use your favorite vegan cheese.
½ lb. spaghetti
3 Tbsp. olive oil
4-5 garlic cloves, peeled and minced
salt and black pepper to taste
1½ Tbsp. parsley, minced
½ Tbsp. lemon juice
red pepper flakes to taste
1 lb. spinach
Parmesan for garnish
Cook the spaghetti, reserving the pasta cooking water when draining. Heat 2 tablespoons of the olive oil in a medium skillet over medium-low heat. Add the garlic and coarse salt, and saute, stirring frequently, until the garlic turns golden and starts to foam, about 10 minutes.
Add the spinach to the pan and saute, stirring, until it wilts, about 1 minute. Toss the garlic-spinach mixture with the cooked spaghetti plus the additional olive oil, lemon juice, parsley, red pepper flakes and enough reserved cooking water to help everything stick together (about 2-3 tablespoons).
Garnish with freshly grated Parmesan to serve.