Lemon Spaghetti with Spinach

Ingredients

• Olive oil

  ½ tbsp or 7g

• Onion

  raw

  ½ medium or 55g

• Garlic

  raw

  1 ½ cloves, minced or 5g

• Vegetable broth

  from bouillon, low-sodium

  1 cup or 240g

• Coconut milk

  canned

  ½ cup or 113g

• Spaghetti

  dry, enriched

  4 oz or 113g

• Spinach

  raw

  1 ½ cup or 45g

• Lemon juice

  ½ lemon yields or 24g

• Lemon zest

  ½ tsp or 1g

• Salt

  table

  ½ dash or 0.2g

• Black pepper

  ground

  ½ dash or 0.05g

• Crushed red pepper flakes

  ½ tsp or 0.2g

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.