Lemon spaghetti with spinach
Lemon spaghetti with spinach combines tangy lemon, fresh spinach, and creamy coconut milk for a quick, vegetarian pasta dish. This vibrant meal is perfect for a weeknight dinner, offering wholesome flavors in every bite.
Cook time 25 min
Prep time 5 min
Ingredients:
1 tbsp olive oil1 onion
3 garlic cloves
2.50 cups vegetable broth
1 cup coconut milk
8 oz pasta
3 cups spinach
5 tsp lemon juice
1 tsp lemon zest
1 dash salt
1 dash black pepper
1 tsp red pepper (spice)
Lemon Spaghetti with Spinach is a vibrant, fresh, and creamy pasta dish that combines tangy lemon, nutritious spinach, and rich coconut milk. Perfect for a quick weeknight dinner, this recipe is both vegetarian and full of flavor, offering a delightful way to enjoy a wholesome meal.
Instructions:
- Finely chop the onion.
- Mince the garlic cloves.
- Roughly chop the spinach.
- Zest and juice the lemon.
- In a large skillet or pot, heat 1 tbsp of olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
- Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Pour in the 2.5 cups of vegetable broth and 1 cup of coconut milk. Stir well to combine.
- Increase the heat and bring the mixture to a boil.
- Once boiling, add the 8 oz of pasta. Stir well to ensure the pasta is evenly distributed and submerged in the liquid.
- Reduce the heat to medium-low and let it simmer, stirring occasionally, for about 10-12 minutes, or until the pasta is al dente and has absorbed most of the liquid.
- Add the 3 cups of chopped spinach to the pot. Stir well to combine and allow the spinach to wilt, which should take about 2-3 minutes.
- Stir in the 5 tsp of freshly squeezed lemon juice, 1 tsp of lemon zest, and season with a dash of salt and black pepper to taste.
- If you enjoy a bit of heat, sprinkle in 1 tsp of crushed red pepper flakes. Adjust the seasoning as necessary.
- Once everything is well combined and heated through, remove the pot from the heat.
- Serve the lemon spaghetti with spinach immediately. You can optionally garnish with extra lemon zest, a drizzle of olive oil, or a sprinkle of fresh herbs.
- Enjoy your flavorful, creamy lemon spaghetti with spinach as a delightful meal on its own or alongside your favorite protein or salad!
- Feel free to adjust the amount of lemon juice and zest according to your taste preference.
- This recipe can be made gluten-free by using your favorite gluten-free pasta.
This Lemon Spaghetti with Spinach is a delicious and zesty dish that's incredibly easy to prepare. With its bright flavors and creamy texture, it’s sure to become a favorite in your meal rotation. Enjoy this refreshing pasta dish with a side salad or a piece of crusty bread for a complete meal.
Lemon spaghetti with spinach FAQ:
The pasta should be simmered for about 10-12 minutes until it is al dente and has absorbed most of the liquid.
You can substitute coconut milk with heavy cream, cashew cream, or regular dairy milk, keeping in mind that the flavor and creaminess will differ.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a splash of vegetable broth if needed to loosen the sauce.
Any type of pasta works, but long pasta like spaghetti or linguine is ideal. For gluten-free options, use your favorite gluten-free pasta.
Pasta is cooked properly when it's al dente, meaning it should be firm to the bite but not hard, and should not stick together. Taste-testing a strand can help confirm doneness.
Cooking Tips:
- Use fresh lemon juice and zest for the best flavor.
- Ensure the spinach is well washed and remove any tough stems.
- Cook the pasta al dente as it will continue to cook slightly in the sauce.
- Add the red pepper flakes gradually to adjust the heat to your preference.
- If you prefer a thicker sauce, reduce the broth quantity slightly or let it simmer longer.
Nutrition Facts
2 ServingsCalories 740kcal
Protein 20g
Carbohydrates 100g
Fiber 8g
Sugar 12g
Fat 36g
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