The main thing we'll need is a large frying pan in which the spaghetti will be included in its entirety. If this is not available, you can either break the spaghetti in two, or take any short pasta.
Further, if we take spaghetti with a long cooking time (for example, 15 minutes), then in the process our vegetables will boil better and by the end we can get a sauce-like consistency.
If we take spaghetti with less cooking time, then we get a fresher (summer) taste of vegetables.
In the pan, put the spaghetti, the sides of the onion cut into half rings and finely chopped garlic.
Cherry and chili (if you decide) are also on both sides.
We break down the spinach.
Drizzle with olive oil, salt and pepper, cover with water and put on fire.
Cook until the spaghetti is ready.
The amount of water can be adjusted depending on the cooking time of your spaghetti - so that by the end of cooking, almost all the liquid has evaporated and we have a light sauce.