4 large zucchini - cut into ribbons

500g pack gluten free tagliatelle

1 red chili, deseeded, if you like, and finely chopped

2 egg yolks

75g /2 ½oz vegetarian style parmesan, grated, plus extra to serve

100g olives

4 tbsp lactose free double cream

zest 1 lemon


Cut the zucchini into ribbons, this an be done with a peeler or a mandolin.

Cook the gluten free pasta in boiling salted water following pack instructions.

Meanwhile, heat a large, non-stick frying pan, then add the chili and cook for 1 min more, then tip in the zucchini and cook on a high heat for 2-3 mins.

Mix together the egg yolks, cheese, lactose free cream and lemon zest.

When the gluten free pasta is cooked, drain it, reserving a little of the cooking water.

Tip everything back into the pasta pan and toss together. Divide into bowls to serve, with extra Parmesan.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Zucchini, lemon & chili tagliatelle
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