To begin Spaghetti Aglio E Olio With Spinach and Lemon, prepare all the ingredients and keep them ready.

Bring water to boil in a large cooking pot large enough to hold a pasta or simply a Multi purpose pasting cooking pot and steamer

Add salt to the boiling water and the Spaghetti pasta. Gently allow the spaghetti to soften and keep dipping the spagheti in the boiling water until it is completely immersed. Once immersed, allow the spaghetti pasta to cook until it has an al dente texture  -the texture of the pasta should be tender but firm and chewy — it's a happy medium between hard.

Once done, drain the pasta from the water and reserve 2 to 3 ladles of the pasta water. This water will help in attaining the silkiness of the pasta.

In a stir fry pan, heat the olive oil over medium heat. Add the garlic and red chillies. Saute for a minute and toss in the chopped spinach and the lemon zest along with juice from one lemon. Saute on high heat until the spinach wilts down.

Add the cooked spaghetti, some pasta water, salt to taste and toss all the ingredients together until well combined for about 2 to 3 minutes. Check the salt and adjust to suit your taste.

Spaghetti Aglio E Olio pasta has to be served fresh and hot off the stove. Gently transfer the pasta into serving plates, grate a little more parmesan cheese and serve hot.

Serve Lemony Spinach Spaghetti Aglio Olio Pasta along with Fruit & Vegetable Salad With Thousand Island Dressing and some Garlic Bread and a glass of chilled white wine.