Lemon and Spinach Spring Spaghetti – GF & Dairy Free
Here is a very light and delicious meal that is perfect for mid-week. My kids gave this a huge thumbs up the other day and said, “Mom, you need to post this on your blog!” So, here you go!
1 package of brown rice spaghetti – or pasta or your choice
1 can of low sodium garbanzo beans rinsed
1 package of shelled edamame
1 bunch of fresh spinach chopped
1 lemon – zested
2 cloves of garlic chopped
A few leaves of fresh basil chopped
1-2 T hemp seed
2-3 T extra virgin olive oil
1 T coconut oil
salt and pepper to taste
Prepare stock pot with salted water and boil spaghetti until it’s al dente. Drain and pour back into stock pot. Prepare a skillet with 1 T of coconut oil and saute basil, garlic, and spinach for about 1 minute only. Add back into the stock pot and add garbanzo beans, edamame, lemon zest, salt, pepper, and a little olive oil. Sprinkle with hemp seeds on top. If you really enjoy lemon, you can squeeze the lemon directly onto your dish for extra bright flavors.