Lemon Spaghetti with Spinach

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Vegetable Broth

  From bouillons. Low sodium

  2 ½ cup or 600g

• Coconut milk

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

  1 cup or 226g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Spinach

  Raw

  3 cup or 90g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Lemon zest

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Crushed red pepper flakes

  1 tsp or 0.3g

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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