sup /ck/ I come to you all seeking some wisdom as a fledgling

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sup /ck/ I come to you all seeking some wisdom as a fledgling trying to step up his very basic pasta game. I made some Spaghetti Aglio e Olio today, and it was pretty damn good, but I felt like it was missing some substance. I don't like the idea of adding meat to it since I think it'll feel a little heavy, but I was wondering what y'all would recommend adding. My current thought is some blanched spinach, but that seems like a lot of work.

Also, I know that it's supposed to have kind of a light garlic flavor, but I was hoping that it'd be a little more robust than what I got. I basically just let the garlic "simmer" almost in the oil for a while on a low - medium low heat. I was told that if my garlic slices brown, I fucked up. Is there any simple way to get more garlic flavor out of it? Maybe mincing instead of just slicing?

Thanks in advance. Pic unrelated.