Lemon Spaghetti with Spinach

Ingredients

• Olive oil

  Salad or cooking

  ¼ tbsp or 3g

• Onions

  Raw

  ¼ medium or 28g

• Garlic

  Raw

  ¾ cloves, minced or 2g

• Vegetable Broth

  From bouillons. Low sodium

  ⅝ cup or 150g

• Coconut milk

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

  ¼ cup or 57g

• Spaghetti

  Dry pasta, enriched

  2 oz or 57g

• Spinach

  Raw

  ¾ cup or 23g

• Lemon juice

  Raw

  ¼ lemon yields or 12g

• Lemon zest

  ¼ tsp or 0.5g

• Salt

  Table

  ¼ dash or 0.1g

• Pepper

  Spices, black

  ¼ dash or 0.03g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

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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