250g (8.8 oz) spaghetti
2 tablespoons of olive oil
2 cloves of garlic finely chopped
6 cups of baby spinach
½ cup parmesan cheese (or for vegans & vegetarians ¼ cup nutritional yeast)
4 tablespoons of chopped walnuts
Ground black pepper to taste

1. Add the pasta to a large pot of boiling, lightly salted, water. Cook until just tender, drain and reserve ½ cup of pasta water.
2. Using the same pot, add the olive oil over a medium heat. Cook the garlic for 2-3 minutes. Add in the pasta and spinach and cook for a few minutes until the spinach leaves are wilted.
3. If the pasta dries out – add ¼ - ½ cup of reserved pasta water. Add ¼ cup of parmesan (or nutritional yeast). Mix to combine. Season with black pepper to taste.
4. Divide into 4 bowls, top with remaining parmesan (if using) and chopped walnuts. Serve.
Analysis is for using parmesan.