Creamy Lemon Spaghetti


4 servings


25 minutes


– 1 tbsp. olive oil – 5 garlic cloves, thinly sliced – 4 cups vegetable broth – 1 lb. spaghetti or other pasta – 2 cups full-fat coconut milk – 2 tbsp. lemon juice – 6 oz. baby spinach – 2 tsp. lemon zest – ¼ tsp. red pepper flakes – ¼ cup chopped parsley

In a large pot, combine the garlic and olive oil and bring them to a gentle simmer.

Add the veggie broth to the garlic and bring it to a boil.

Now add the spaghetti, coconut milk, and lemon juice.

At this point, add the spinach and cook for 1 more minute, until it wilts.

Finally, add the lemon zest, red pepper flakes, and parsley