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LEMON SPAGHETTI WITH SPINACH (ONE POT)


LEMON SPAGHETTI WITH SPINACH (ONE POT)

At first, I was a little skeptical of one pan of pasta, but I just like that pasta is cooked in a pasty sauce. This gives the pasta a deeper flavor! And you have less dirty pots and pans, and that's great too.

Spaghetti with lemon is actually more like a summer recipe, but I also like to eat them in the winter. Maybe even more than in the summer! It makes me feel like summer is here.

Ingredients

1 onion, chopped
3 garlic cloves, minced
2 1/2 cup vegetable stock
1 cup canned coconut milk (full fat)
9 ounces spaghetti
3 cups fresh spinach
lemon juice 1/2 lemon
1 teaspoon lemon zest
salt
pepper
red pepper flakes

Instructions

  1. In a large saucepan, heat a little oil and fry the onion for 3 minutes until it becomes transparent. Then add the garlic and cook for another minute.
  2. Add raw spaghetti, vegetable broth, coconut milk and lemon juice. Stir a couple of times and gently push the spaghetti into the liquid when they become soft enough (this may take a couple of minutes. Try not to break them when they are still too hard). Cook for 15-18 minutes.
  3. When the spaghetti is cooked, add the spinach and lemon zest. Cook for another 2 minutes and season with salt, pepper and red pepper flakes. Enjoy it!

Notes

  • I usually cook my spaghetti with one pot of lemon over medium heat. Just make sure that the spaghetti do not stick to the bottom from time to time. If so, turn down the heat a little.
  • Do not be surprised that the cooking time is slightly longer than usual (15-18 minutes). Spaghetti will not be digested at all. They just need more time, because they do not have much fluid, as if you were cooking them in water. However, they will have a much deeper taste!
  • It will take some time until all the spaghetti are covered in liquid. Do not worry, this is normal! Stir a couple of times and gently push the spaghetti into the liquid when they become soft enough. This may take a couple of minutes. Try not to break them when they are still too strong
  • I usually use fat coconut for my lemon spaghetti to make it creamier. However, some readers tried this with light coconut milk, and they said that it still turned out to be very creamy.

This article is adapted from this site.

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