Lemon Spaghetti with Spinach
Lemon Spaghetti with Spinach is a quick, one-pot vegan meal perfect for busy weeknights.
Equipment
- large pot
Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 2.5 cups vegetable broth
- 1 cup canned coconut milk full fat
- 9 oz spaghetti
- 3 cups fresh spinach
- ½ lemon lemon juice
- 1 teaspoon lemon zest
- salt
- pepper
- red pepper flakes
Instructions
- 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.
- Add the uncooked 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. Cook for 15-18 minutes.
- 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!
Notes
Cook on medium heat, making sure the spaghetti doesn't stick. Cooking time may be longer, but they will have a deeper flavor. Full-fat coconut milk adds creaminess but light coconut milk works too.
Nutrition
Serving: 1servingCalories: 497kcalCarbohydrates: 64gProtein: 13gFat: 23gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gPotassium: 308mgFiber: 7gSugar: 15gVitamin A: 2250IUVitamin C: 26.4mgCalcium: 60mgIron: 3.8mg
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