MONDAY RECIPE POST - VEGAN LEMON SPAGHETTI WITH SPINACH

My daughter-in-law sent me this recipe.  So glad she did and I want to thank her yet again.  She is wonderful in many ways, and on top of everything else is an excellent chef.   

Gregg and I gave this recipe a ten-out-of-ten.  It comes from Vegan ❤️ Vegan hosted by Sina, and can be found here.  I would also like to thank Sina for such a delicious recipe.  I can highly recommend a visit to her blog to see other equally delicious recipes.



Lemon Spaghetti with Spinach 
2 servings
497 calories per serving

Lemon spaghetti with spinach is the perfect recipe for busy weeknights.  It is a one pot meal, super delicious, comforting, and 100 % vegan!

Course: Entrée

Cuisine: Italian

Keyword: lemon spaghetti

Prep Time:5 mins

Cook Time:15 mins

Total Time:20 mins

Servings:  people

Calories: 497kcal

Author: Sina

Ingredients

1 onion, chopped

3 cloves of garlic, minced

2 1/2 cups vegetable broth

1 cup canned coconut milk (full fat)

9 oz spaghetti

3 cups fresh spinach

lemon juice of 1/2 lemon

1 teaspoon lemon zest

salt

pepper

red pepper flakes

Instructions

In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.

Add the uncooked spaghetti, the vegetable broth, the coconut milk, and the lemon juice. Stir a couple of times and gently push the spaghetti in the liquid when they're soft enough (this might take a couple of minutes. Try not to break them when they're still too hard). Cook for 15-18 minutes.

When the spaghetti is al dente, stir in the spinach and the lemon zest. Cook for an additional 2 minutes and season with salt, pepper, and red pepper flakes.

Enjoy!

Sina's Notes:

"I usually cook my one pot lemon spaghetti on medium heat. Just make sure that the spaghetti are not sticking to the bottom once in a while. If this is the case, turn down the heat a bit. 

Don't be surprised that the cooking time is a bit longer than usual (15-18 minutes). The spaghetti won't be over-cooked at all. They just need more time as they don't have as much liquid as they would when you cook them in water. However, they will have a much deeper flavor this way!

It will take some time until all of the spaghetti are covered with liquid. Don't worry that's normal! Stir a couple of times and gently push the spaghetti in the liquid when they're soft enough. This might take a couple of minutes. Try not to break them when they're still too hard. 

I usually use full-fat coconut for my lemon spaghetti to make it extra creamy. However, I had some readers try it with light coconut milk and they said it still turned out very creamy."

You can find all the nutritional values underneath Sina's recipe.

Denise's notes:

Absolutely delicious, full of flavor.  This is the first time I have not cooked spaghetti in a separate pot.  The spaghetti absorbs all the flavors and made it extra special.

A meal with two servings but we found it more than enough and have set aside leftovers for tomorrow's lunch.  Might add a salad.

This is a vegan recipe but we garnished with a sprinkle of Parmesan Cheese.  If you want it entirely vegan you will leave that off .

Gregg decided to add the whole can of coconut milk, and it worked out well, very yummy.  Of course the calories change and you'll have to factor that in if you are counting.

I added extra fresh spinach leaves on top, just because I'm always trying to pretty it up, and I like raw spinach.

Sliced green onions would have been nice also.

I would have no trouble leaving the Parmesan off next time to go totally vegan.  

This recipe is now added to our favorite recipe folder and can see making this again many times.

Thanks for looking and enjoy your week.