Creamy Lemon Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

10 ounces dried spaghetti

2 tablespoons olive oil

1 garlic clove, (minced)

1 tablespoon all-purpose flour

3/4 cup full-fat coconut milk (from a can)

3 tablespoons lemon juice

1/2 teaspoon salt, (plus more to taste (I use a full teaspoon, but that may be a lot for some folks.)

1 cup roughly chopped fresh basil

1/4 teaspoon red pepper flakes, (or to taste)

1 tablespoon lemon zest

Black pepper, (to taste)

Directions

Bring a large pot of salted water to a boil and add the spaghetti. Cook it according to the package directions, then drain it into a colander.

Start the sauce while the pasta cooks. Coat the bottom of a medium skillet with the oil and add the garlic and flour.

Cook the mixture for about 1 minute, stirring constantly, until the garlic becomes very fragrant.

Stir in the coconut milk, lemon juice, and 1/2 teaspoon of salt.

Bring the mixture to a simmer and let it cook for about 5 minutes, until thickened slightly.

Remove the skillet from heat and add the pasta, basil, red pepper flakes, and lemon zest. Toss the pasta to coat it with sauce.

Taste-test the pasta and season it with additional salt and black pepper to taste. Adjust any other seasonings to suit your taste.

Serve.

Nutrition

• Calories: 440 kcal
• Total Fat: 19 g
• Saturated Fat: 10.8 g
• Sodium: 304 mg
• Total Carbohydrate: 57.9 g
• Dietary Fiber: 3.6 g
• Total Sugars: 3.8 g
• Protein: 10.9 g