Eat Veggies, save the planet

My spouse,John is always asking me if I can make a non-spicy dish with coconut milk. In the past I have always said no, not possible. While looking for recipes using lemon zest I found this one that is Italian, uses coconut milk and no hot peppers. On Rose’s blog she gave me all her recipes that use zest. I made the escarole one, but didn’t love it. However, this one is delicious. I did not try all her other recipes with zest and I didn’t want to make a dessert.

To check out Rose’s post about zest go to the Captious Vegetarian blog on word press.

Ingredients

• 1/2 medium onion, chopped
• 1 TBSP olive oil
• 1 large clove of garlic, minced
• 1.5 cups of vegetable broth
• 1/2 cup coconut milk
• 1/4 pound of linguine
• 1 TBSP lemon juice
• 1 tsp of lemon zest
• 4 oz frozen spinach.
• 1/2 tsp of salt or more
• couple shakes of pepper

Directions

1. Heat a cast iron pan, add olive oil and sauté the onion for 5 minutes on medium. Then add garlic and shut off the pan. Stir
2. Add the vegetable broth, the coconut milk and the lemon juice.  Bring ALMOST to a boil and add the linguine . Don’t break the long pieces, just slide it into the pan as it heats up.
3. When linguine is submerged, add the lemon juice, cover and cook for 15 minutes on medium low.
4. Lift lid and stir in the lemon zest and spinach. cook for a few more minutes. Add salt and pepper to your taste
5. Cook for a few more minutes stir and serve, or leave covered until you are ready to eat.