healthy Lemon Spaghetti with Spinach
 |
| healthy Lemon Spaghetti with Spinach |
Ingredients
1. 1 onion, chopped
2. 3 cloves of garlic, minced
3. 2 1/2 cups vegetable broth
4. 1 cup canned coconut milk (full fat)
5. 9 oz spaghetti
6. 3 cups fresh spinach
7. lemon juice of 1/2 lemon
8. 1 teaspoon lemon zest
9. salt
10. pepper
11. red pepper flakes
Instructions
1. In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.
2. Add the uncoooked spaghetti, the vegetable broth, the coconut milk, and the lemon juice. Stir a couple of times and gently push the spaghetti in the liquid when they're soft enough (this might take a couple of minutes. Try not to break them when they're still too hard). Cook for 15-18 minutes.
3. When the spaghetti are al dente, stir in the spinach and the lemon zest. Cook for 2 more minutes and season with salt, pepper, and red pepper flakes. Enjoy!
4. Recipe Notes
5. I usually cook my one pot lemon spaghetti on medium heat. Just make sure that the spaghetti are not sticking to the bottom once in a while. If this is the case, turn down the heat a bit.
6. Don't be surprised that the cooking time is a bit longer than usual (15-18 minutes). The spaghetti won't be over-cooked at all. They just need more time as they don't have as much liquid as they would when you cook them in water. However, they will have a much deeper flavor this way!
7. It will take some time until all of the spaghetti are covered with liquid. Don't worry that's normal! Stir a couple of times and gently push the spaghetti in the liquid when they're soft enough. This might take a couple of minutes. Try not to break them when they're still too hard.
8. I usually use full-fat coconut for my lemon spaghetti to make it extra creamy. However, I had some readers try it with light coconut milk and they said it still turned out very creamy.