Low FODMAP Recipe - Zucchini & lemon Pasta -  Gluten free recipe

Ingredients


400g gluten free pasta

3 zucchini/courgettes , cut into ribbons using a peeler

3 tbsp olive oil , plus extra to drizzle

zest 1 unwaxed lemon

large pinch crushed chilies

handful basil leaves , torn

1 ball of mozzarella - optional












Method


Cook the gluten free pasta following the pack instructions, then drain quickly so some cooking water is still clinging to the strands.

Tip back into the cooking pan with the zucchini, olive oil,  lemon zest, chilies and most of the basil.

Season generously, then use tongs to toss everything together with piece of the mozzarella. Scatter with remaining basil leaves and add an extra drizzle of oil, if you like.

Serve it cold This also makes a great pasta salad.  Just use a gluten free pasta shape like farfalle or fusilli, drain well, then mix with the other ingredients and cool before serving - the pasta will absorb the flavours while it cools.

Per Serving

435 kcalories, protein 15g, carbohydrate 76g, fat 10 g, saturated fat 2g, fibre 4g, sugar 5g, salt 0.26 g



Recipe adapted from: Good Food



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