Lemon spaghetti with leaf spinach and coconut

Ingredients for 2 servings:

• 200g spaghetti
• 2 tbsp olive oil or rapeseed oil
• 50 g onion(s)
• 2 medium-sized garlic cloves
• 220 g coconut milk
• 460 ml vegetable broth
• 2 tsp organic lemon peel
• 1 organic lemon(s), juice
• ½ tsp, leveled Pul Biber
• 320 g leaf spinach, frozen
• 50 g diced ham, raw

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

One-Pot Pasta

Drain the spinach leaves in a sieve overnight, reserving the liquid. Dice the onion into small cubes. Press the garlic through a press or finely chop it. Heat the oil in a pan and fry the diced onion until golden brown. Add the garlic and fry briefly. Deglaze with the vegetable stock and coconut milk. Add the lemon zest, lemon zest, and pul biber and bring everything to a boil. Add the spaghetti, slowly pressing it into the liquid with a wooden spoon. Cover and simmer gently for about 15 minutes, stirring occasionally to prevent sticking. If there is too little liquid, stir in some of the spinach water. Mix the drained spinach into the spaghetti and simmer for about 5 minutes longer. Season to taste with a little salt and pepper. Meanwhile, fry the ham cubes in a pan until crispy. Arrange the spaghetti on plates and sprinkle the ham cubes on top.