lemon coconut thai-inspired pasta

Ingredients

• Servings: 4
• 1/2 (8 ounce) package spaghetti
• 1 cup coconut milk
• 1/2 cup dry
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced, or more to taste
• 1 teaspoon sugar (optional)
• 1/4 teaspoon salt
• 1/8 teaspoon red pepper flakes
• 1/8 teaspoon ground black pepper
• 1 1/2 cups cooked shredded chicken
• 2 roma (plum) tomatoes, diced
• 1/2 cup bean sprouts
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 3 green onions, chopped
• 1 (5 ounce) package arugula
• 1 lemon, zested

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• 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, , 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.