gluten free | vegetarian | egg free | soy free | egg free

20 minutes or less

What You’ll Need:

8 ounces brown rice, quinoa or chickpea pasta

2 Tbsp olive oil

1 small red onion, minced

2 cloves garlic, minced

1 (10-12oz) bag frozen lima beans

1 (5-7oz) bag baby spinach

2/3 c filtered water

For the sauce:

4 oz parmesan cheese, shredded

1 juice of 1 lemon

1 Tbsp olive oil

1 tsp dijon mustard

OPTIONAL: 1/2 tsp crushed red pepper

Bring a medium pot of water to a boil for the pasta & cook according to package instructions.

Meanwhile, heat 2 Tbsp olive oil in a large frying pan over medium-high heat. Add garlic & onion, cooking until aromatic.

Reduce heat to medium. Add lima beans, spinach & water. Stir and then cover. Cook for about 4-5 minutes, or until greens are wilted & beans are bright green.

Drain cooked pasta & return to pasta pot. Add ingredients for sauce directly onto the pasta. Add prepared veggies & toss to coat.

Divide into (2) bowls and dig in!

Serves 2.