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Low FODMAP and Gluten Free Recipe - Zucchini spaghetti with tomato and pesto


For the pesto

2 tbsp extra virgin olive oil

1 tbsp pine nuts

1 tbsp garlic infused oil

75g/2½oz fresh basil, reserve a few leaves to garnish

1 tbsp Parmesan (or vegetarian alternative)

1 tbsp lemon juice

pinch chili flakes

salt and freshly ground black pepper

For the zucchini spaghetti

6 zucchini, trimmed

2 large tomatoes, chopped

red chili, chopped, for garnish

2 tbsp extra virgin olive oil


For the pesto, blend all of the ingredients to a rough paste in a food processor.

Add extra water to loosen the mixture if necessary. Season with salt and pepper. Set aside.

For the zucchini spaghetti, peel spaghetti-like strands from the zucchini using a julienne peeler, collecting them in a large mixing bowl.

Scrape the pesto on top of the zucchini strands and carefully stir until the courgette is evenly coated.

To serve, pile the zucchini spaghetti and pesto onto serving plates and top with the chopped tomato, reserved basil leaves, chopped chili and a drizzle of extra virgin olive oil.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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