Lemon Coconut Thai-Inspired Pasta
Description
A refreshing Thai-inspired twist is added to pasta with a coconut milk and basil-based sauce, tossed with spaghetti, tomatoes, and green onions.
Ingredients
•
1/2 (8 ounce) package spaghetti
•
1 cup coconut milk
•
1/2 cup dry white wine
•
1/4 cup fresh lemon juice
•
2 tablespoons olive oil
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3 cloves garlic, minced, or more to taste
•
1 teaspoon white sugar
•
1/4 teaspoon salt
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1/8 teaspoon red pepper flakes
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1/8 teaspoon ground black pepper
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1 1/2 cups cooked shredded chicken
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2 roma (plum) tomatoes, diced
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1/2 cup bean sprouts
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1/4 cup chopped fresh basil
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1/4 cup chopped fresh parsley
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3 green onions, chopped
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1 (5 ounce) package arugula
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1 lemon, zested
Directions
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.
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.
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.