Lemon Coconut Thai-Inspired Pasta3 Reviews
- Prep: 25 min
- Cook: 20 min
- Ready In: 45 min
“This is a strange combination of ingredients that creates a very refreshing, flavorful one-plate meal! It is super fast and easy to prepare. It is also extremely versatile - use what you have and like. This dish can be adapted to be vegetarian or vegan-friendly.” - by jennifermcham
Original recipe yields 4 servings
- 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. Drain and return spaghetti to 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.
- Stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes. Add coconut sauce; stir to combine. Serve pasta over a bed of arugula. Sprinkle with lemon zest.
Amount Per Serving (4 total)
- 432 cal
- 23.5 g
- 30.8 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"This tastes like summer...." See more"
"This was OK, but bland. Needed more coconut milk, more lemon and maybe more pepper flakes. My husband didn't like the unwilted arugala, better if you toss it in with the hot pasta and let it wilt...." See more"
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