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.