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
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.