Ingredients


2 tbsp olive oil

200g baby zucchini/courgettes, sliced on the diagonal

4 large tomatoes (about 400g in total)

200g gluten free penne

1 tbsp garlic infused oil

pinch of sugar (optional)

small bunch basil, torn











Method

 

Heat the oil in a large frying pan and fry the zucchini/courgettes for 4-5 mins until softened.

You may need to do this in 2 batches, depending on the size of your pan. Remove and set aside.

While the zucchini/courgettes cook, boil the tomatoes for 15 secs in the water you will cook the pasta in, then plunge them into a bowl of cold water.

Remove the skins and seeds, and chop the flesh. Add the gluten free pasta to the boiling water and cook following pack instructions.

Add the tomatoes and garlic oil to the zucchini/courgette pan. Cook on a high heat until the tomatoes start to break down.

Taste and season, adding the sugar if it needs it. Drain the pasta, reserving some of the water, and tip it back into the pan.

Add the tomatoes and zucchini/courgettes, and basil, adding a little of the pasta water if necessary to moisten.


Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Tomato & zucchini penne