Lemon Coconut Thai-Inspired Pasta

Name: Lemon Coconut Thai-Inspired Pasta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams package arugula; 118 milliliters bean sprouts; 237 milliliters coconut milk; 118 milliliters dry white wine; 59 milliliters chopped fresh basil; 59 milliliters chopped fresh parsley; 3 cloves garlic, minced, or more to taste; 3 green onions, chopped; 0 teaspoons ground black pepper; 59 milliliters fresh lemon juice; 1 lemon, zested; 2 Tbsps olive oil; 0 teaspoons red pepper flakes; 2 roma (plum) tomatoes, diced; 0 teaspoons salt; 355 milliliters cooked shredded chicken; 227 grams 1/2 package spaghetti

Need a dairy free main course? Lemon Coconut Thai-Inspired Pasta could be a tremendous recipe to try. This recipe makes 4 servings with 517 calories, 22g of protein, and 24g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have wine, roma tomatoes, olive oil, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes.

Ingredients you will need

Spaghetti

Water

Equipment you will use

Pot

Drain and return spaghetti to pot.

Ingredients you will need

Spaghetti

Equipment you will use

Pot

Whisk coconut milk, white wine, lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes.

Ingredients you will need

Red Pepper Flakes