Ingredients


175g gluten free spaghetti

4 small vine ripened tomatoes

2 tbsp black olives

2 small or 1 medium zucchini

1 tbsp garlic infused oil

large bunch basil

2 tsp olive oil

3 rounded tbsp grated parmesan (or vegetarian alternative)

1 tbsp lemon juice








Method


Cook the gluten free pasta in plenty of boiling salted water according to pack instructions.

Meanwhile, chop the zucchini into small chunks, and strip the basil leaves from the stalks.

Heat the oil in a large frying pan and fry the zucchini for 2-3 mins until starting to soften, then throw in the garlic oil and half the basil and cook for 1 min more.

Drain the pasta and add to the zucchini, along with the olives, tomatoes, the rest of the basil, the Parmesan, salt, pepper and lemon juice.

Toss everything together and serve with extra Parmesan on the side.


Recipe adapted from: Good Food

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Low FODMAP & Gluten free Recipe - Zucchini, basil & tomato pasta