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Nutrition Facts

Instructions

• STEP 1

  Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

• STEP 2

  Break spaghetti into thirds.

  • 5 oz spaghetti pasta

• STEP 3

  Once the water is boiling, uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain in a colander and set aside.

  • ½ tsp salt

• STEP 4

  Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

  • 1 (1 inch) piece ginger root
  • ½ small pkg fresh basil
  • 1 (5 oz) pkg baby spinach
  • ½ lime

• STEP 5

  Peel and mince ginger and garlic.

  • 2 cloves garlic

• STEP 6

  Preheat a skillet over medium-high heat.

• STEP 7

  Once the skillet is hot, add oil and swirl to coat the bottom; add ginger, garlic, and veggie ground. Cook, breaking it apart with a spoon, until browned and crumbly, 4-5 minutes.

  • 2 tsp virgin coconut oil
  • 8 oz veggie ground, plant based

• STEP 8

  Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

• STEP 9

  When the veggie ground is done, reduce heat to low. Add spinach and half of the basil to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful. (Reserve remaining basil for serving.)

• STEP 10

  Juice lime into the skillet, then add the pasta, soy sauce, salt, and pepper. Continue to cook, stirring constantly, until warmed through, 1-2 minutes more.

  • 1 tbsp soy sauce
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 11

  To serve, divide the noodles and sauce between bowls; garnish with reserved basil and enjoy!