Lemon Coconut Thai-Inspired Pasta

3 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

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
432 cal
22%

Fat
23.5 g
36%

Carbs
30.8 g
10%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

Parttimecook

Jul. 9, 2012

"This tastes like summer...." See more"

chenzhoumom

Jul. 19, 2012

"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"