It seems like a common feature of food blogs is the illustrated recipe. Since I am but one girl with a Canon PowerShot POS, this isn't the prettiest attempt, but it seemed worth a shot given the simplicity of the recipe.
If you can call "spaghetti with spinach and garlic" a recipe. Which it isn't, really, so much as an assemblage of edible items I happened to have around when I was hungry for lunch.
First, the ingredients:
-Whole wheat spaghetti
-Garlic cloves, crushed and chopped, as many as you can handle
-Red pepper flakes
-Baby spinach, loosely chopped
-Freshly grated parmesan
-Black pepper to taste
Next, the how-you-do:
Remember to salt your pasta water just before it boils. Cook as much and whatever type of pasta as you feel like eating.
The next part is pretty straightforward, really.
If your spinach is wilted before your pasta is done cooking, take it off the heat until it's ready.
The next part might seem a little odd, but I swear it's a useful thing to know: adding cooking water from your pasta to whatever sauce/veggies you're serving it with helps it become... saucier. Moister. Better.
Take the water from the boiling pot after the pasta's been cooking for a few minutes. The starch and salt suspended in the water are what will help your dish come together. The amount you use is variable; I'd set aside about 1/3 cup and use as much as you need.
Now, once your pasta is done, turn the heat back on your spinach and drain the cooked pasta. Next thing you know, you'll be dumping your drained pasta into the pan with your spinach and garlic.
Now you could add your cheese and mix it all up in the pan, but that just makes the pan harder to clean. That distracts from the "lazy" aspect of this so-called recipe. Instead, you can dump the contents of your saute pan into a bowl and add your pepper, almond meal (adds protein, crunch, flavor--try it!), and cheese.