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Low FODMAP Recipe: Venetian-style pasta

Ingredients

1 tbsp olive oil

200g pasta shapes

4 tsp balsamic vinegar

2 tbsp sultanas

4 tsp capers, drained and rinsed well

2 tbsp toasted pine nuts

140g spinach leaves

Parmesan to taste

Method

Boil the gluten free pasta according to the packet instructions.

In a pan heat the olive oil. Stir the spinach, vinegar, sultanas, capers and most of the pine nuts with some seasoning, then cook for 1 min.

Drain the pasta, then toss with mix – the spinach should wilt as you do. Divide between 2 bowls, scatter with the remaining pine nuts and serve.

Recipe from Good Food magazine

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