Lemon Coconut Teriyaki Spaghetti with Colorful Veggies

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

2.In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.

3.Add the diced potato to the skillet and cook for about 5 minutes, stirring occasionally, until it starts to soften.

4.Stir in the diced red and yellow bell peppers, courgette, and green beans. Cook for another 5-7 minutes until the vegetables are tender but still vibrant in color.

5.Pour in the coconut milk, soy sauce, teriyaki sauce, lemon juice, and lemon zest, bringing the mixture to a gentle simmer. Add the oregano, garlic powder, and basil powder, stirring to combine. Let it simmer for about 5 minutes to allow the flavors to meld.

6.Add the cooked spaghetti to the skillet, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

7.Finally, stir in the grated parmesan cheese until melted and creamy. Season with salt and pepper to taste.

8.Serve hot, garnished with additional parmesan cheese and lemon slices if desired.