Lemon Coconut Thai-Inspired Pasta

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.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 400 Calories

Ingredients

• ¼ teaspoon salt
• ¼ cup fresh lemon juice
• 2 tablespoons olive oil
• ¼ cup chopped fresh parsley
• 1 cup coconut milk
• ⅛ teaspoon ground black pepper
• 1 teaspoon white sugar (Optional)
• ¼ cup chopped fresh basil
• 3 green onions, chopped
• ½ cup dry white wine
• 2 roma (plum) tomatoes, diced
• ½ cup bean sprouts
• ⅛ teaspoon red pepper flakes
• ½ (8 ounce) package spaghetti
• 1 lemon, zested
• 3 cloves garlic, minced, or more to taste
• 1 ½ cups cooked shredded chicken
• 1 (5 ounce) package arugula

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.