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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.