Ingredients
- 1 onion, chopped
- 1 shallot, chopped
- 4 cloves garlic, mashed
- 2 tbsp olive oil or oil of choice
- 4 cups organic spinach
- 3 cups veggie broth or bone broth
- 1 can full fat coconut milk
- 1 14-16 oz package pasta of choice
- 2 tsp sea salt
- 1 tsp cumin
- 1 tsp pepper
- 2 lemons, juiced + zest of one lemon
- optional: shredded parmesan cheese, red pepper flakes
Instructions
- In a large pot on the stove, heat oil and sauté the onions, shallot, and garlic for a few minutes until soft.
- Next add broth, coconut milk, pasta, sea salt, pepper, cumin, and juice of two lemons.
- Stir together everything well.
- Turn heat to low and cover.
- Let simmer 15-18 minutes.
- Remove lid and stir in the spinach and lemon zest.
- Return lid and turn heat off. NOTE: by this point, the liquid should be about 80-90% absorbed. If you are using gluten free pasta, it will take longer for the liquid to absorb, so wait about 20 minutes to eat.
- Add toppings of choice and ENJOYYYYYYY!!!!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
