Creamy Lemon & Spinach Pasta

This is a very adaptable dish.  You can use it without the spinach as a side dish.  Or you can add shrimp during the last couple of minutes of cooking for a wonderful seafood pasta dish.


1 tablespoon Lemon, Unflavored or Butter Olive Oil

1 medium onion, chopped

2 cloves garlic, minced

2 1/2 cup vegetable or chicken broth

1 cup canned coconut milk (full fat)

9 oz. bucatini* or spaghetti

1 1/2 tablespoons lemon juice

1 teaspoon lemon zest


Black pepper

Red pepper flakes

In a large skillet or pot, heat the oil over medium heat and saute the onion about 3 minutes until it becomes translucent.  Add the garlic and saute 1 minute.

Add the uncooked bucatini or spaghetti, the broth, coconut milk and lemon juice.  Stir a couple of times and gently push the pasta into the liquid as it starts to soften.  Move around occasionally so it won't stick.  (This might take a couple of minutes.  Try not to break them when they're still hard.)  Once covered with liquid, cook for 15-18 minutes.

During the last 2 minutes of cooking, stir in the spinach and lemon zest.  Finish the cooking, and season with salt, pepper and red pepper flakes.

*Bucatini is a long hollow spaghetti.  Cooking pasta without "water" takes a little longer, but the flavors are much more concentrated -- so it's worth it.

Thanks for the recipe, Michelle.