In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until it turns translucent and fragrant, stirring occasionally. Next, toss in the minced garlic and sauté for an additional 1 minute, allowing the garlic to become aromatic but not browned.

With the aromatics ready, add uncooked spaghetti to the pot. Pour in the vegetable broth and full-fat coconut milk along with the freshly squeezed lemon juice. Gently stir the mixture a few times, ensuring the spaghetti is submerged in the liquid.

Bring the mixture to a simmer over medium heat, then reduce the temperature to medium-low. Cook the spaghetti uncovered for 15-18 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.

Once the spaghetti is cooked to perfection, add the fresh spinach and lemon zest to the pot. Stir the mixture and cook for an additional 2 minutes until the spinach wilts and brightens the dish.

Finally, season your Lemon Spaghetti with Spinach to taste with salt, pepper, and red pepper flakes for a hint of heat. Mix everything well to ensure even distribution of flavors.