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Method

Preheat the oven to fan 200C/conventional 220C/gas 7. Put the zucchini/courgettes and garlic oil into a large ovenproof dish. Add remanining olive oil, season well and give everything a quick stir, then roast for 15 minutes.

Stir in the tomatoes into the veg and continue roasting for 15 minutes more. At the same time, bring a large pan of salted water to the boil so the sauce and pasta will be finished at the same time.

Drop the gluten free pasta into the boiling water and cook according to pack instructions; about 9-12 minutes.

Drain the pasta. Take the vegetables out of the oven.  Tip in the pasta and toss everything together, tearing in some basil as you go. Pile into two bowls and serve with grated parmesan.

Recipe from Good Food magazine


Ingredients

2 zucchini/courgettes, cut into chunks

1 tbsp garlic infused oil

2 tbsp olive oil

250g punnet vine tomatoes

140g gluten free fusilli or other short pasta

handful of basil leaves

freshly grated parmesan, to serve

Low FODMAP Recipe

Quick summer pasta

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