Lemon Spaghetti with Spinach
This Lemon Spaghetti with Spinach is sunshine in a bowl—bright, creamy, and nourishing. It’s perfect for a cozy lunch or a simple weeknight dinner.
Ingredients
- 1 onion chopped – Yellow or white onions both work well.
- 3 cloves of garlic minced – Adds depth and aroma.
- 2 1/2 cups vegetable broth – Choose low-sodium for better control of seasoning.
- 1 cup canned coconut milk full fat – Gives the sauce a creamy texture without dairy.
- 9 oz spaghetti – You can use gluten-free spaghetti if needed.
- 3 cups fresh spinach – Baby spinach wilts perfectly into the dish.
- Juice of 1/2 lemon – Adds a tangy kick.
- 1 teaspoon lemon zest – Enhances the citrus flavor.
- Salt to taste – Start small and adjust as you go.
- Pepper to taste – Freshly ground black pepper adds a subtle bite.
- Red pepper flakes to taste – Optional, but adds a lovely heat.
Optional substitutions:
- Use kale or arugula instead of spinach for a different green.
- Substitute light coconut milk if you want a lighter version.
- Add a handful of cherry tomatoes for a pop of color and sweetness.
Instructions
Sauté the aromatics
- In a large sauté pan over medium heat, add a splash of olive oil and cook the chopped onion for about 3–4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Tip: Don’t let the garlic brown—it can turn bitter quickly!
Add liquids and bring to a simmer
- Pour in the vegetable broth and coconut milk, stirring to combine. Bring to a gentle boil.
- Tip: Use full-fat coconut milk for a richer, creamier sauce.
Cook the spaghetti
- Add the spaghetti directly to the pan. Stir occasionally and cook uncovered until the pasta is tender and most of the liquid is absorbed—about 10–12 minutes.
- Tip: Stir often to prevent the pasta from sticking and ensure even cooking.
Wilt the spinach
- Stir in the fresh spinach and let it wilt into the sauce, about 2–3 minutes.
- Tip: Add spinach in batches if needed—it will reduce in volume quickly.
Add lemon and season
- Once the spinach is wilted and the pasta is perfectly coated, stir in the lemon juice and zest. Season with salt, pepper, and red pepper flakes to taste.
- Tip: Taste before adding salt—the broth may already have enough.
Notes
- Out of coconut milk? Use a cashew cream or almond cooking cream as a dairy-free alternative.
- Want extra protein? Toss in some cooked chickpeas or white beans.
- Avoid overcooking the pasta: The noodles will continue to absorb liquid even off the heat.
- Fresh lemon is key: Bottled lemon juice just doesn’t have the same zing.
- Spaghetti alternatives: This recipe works with linguine, fettuccine, or even short pasta like penne.
- Make it gluten-free: Use your favorite gluten-free pasta—just keep an eye on the cooking time.