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Lemon Pasta

Another awesome dish. This one pot meal was made while the baby took his nap. It was addicting.

Ingredients-I always use all organic ingredients

  • 1 onion, chopped

  • 3 cloves of garlic, minced

  • 2 1/2 cups vegetable broth

  • 1 cup canned coconut milk

  • 9 oz spaghetti (I used Ancient Harvest Fettuccine noodles)

  • 3 cups fresh spinach

  • lemon juice of 1 lemon

  • 1 teaspoon lemon zest

  • sea salt (to taste)

  • black pepper (to taste)


  1. 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.

  2. 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. Add a little more broth if noodles are still not cooked yet, but starting to stick.

  3. Once the spaghetti is al dente, stir in the spinach and the lemon zest. Cook for 2 more minutes and season with salt and pepper to taste.


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