Lemon Spaghetti with Spinach

Ingredients

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Onions

  Raw

  ½ medium (2-1/2" dia) or 55g

• Garlic

  Raw

  1 ½ cloves, minced or 5g

• Vegetable Broth

  From bouillons. Low sodium

  1 ¼ cup or 300g

• Coconut milk

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

  ½ cup or 113g

• Spaghetti

  Dry pasta, enriched

  4 oz or 113g

• Spinach

  Raw

  1 ½ cup or 45g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Lemon zest

  ½ tsp or 1g

• Salt

  Table

  ½ dash or 0.2g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Crushed red pepper flakes

  ½ tsp or 0.2g

Directions

1. Dice onion and mince garlic.
2. In a large pot, heat oil and saute the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.
3. Add the uncoooked spaghetti, vegetable broth, coconut milk, and the lemon juice. Stir a couple of times and gently push the spaghetti in the liquid when they're soft enough. Cook for 15-18 minutes.
4. 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!

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