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2 tbsp olive oil

4 zucchini/courgettes, halved and thinly sliced

1 tbsp garlic infused oil

300g gluten free pasta

small bunch basil, most chopped

1 tbsp chopped chives

zest 1 lemon

50g parmesan (or vegetarian alternative), grated, plus extra to serve (optional)

50g pine nuts, toasted

250g feta or mozzarella


Heat the oil in a large frying pan. Cook the zucchini/courgettes for 8 mins until softened.

When they are just beginning to colour, add the garlic oil and cook for 2 mins more.

Cook the gluten free pasta following pack instructions. Drain, reserving a little of the water.

Tip the pasta into the zucchini/courgette pan with the basil, chives, lemon zest, Parmesan and pine nuts.

Season, dot over the feta/mozzarella and mix gently. Serve sprinkled with extra Parmesan, if you like.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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Recipes Recipes Recipes Low FODMAP and Gluten Free Recipe - Zucchini and feta pasta  --- (Update)