Lemon Spaghetti with Spinach

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Spinach

  Raw

  3 cup or 90g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Lemon zest

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Crushed red pepper flakes

  1 tsp or 0.3g

Directions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring, until translucent, about 3 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
2. Add the uncooked spaghetti, vegetable broth, coconut milk, and lemon juice. Bring to a gentle boil, then maintain a lively simmer, stirring frequently to prevent sticking and pushing the pasta into the liquid as it softens.
3. Cook until the spaghetti is al dente, about 10–12 minutes, adding more broth or a splash of water if the pot looks dry or simmering a bit longer to thicken if needed.
4. Stir in the spinach and lemon zest until the spinach wilts, 1–2 minutes. Season to taste with salt, black pepper, and red pepper flakes. Serve hot.