200g gluten free pasta bows or gluten free penne

1 red pepper, de-seeded and chopped

1 small eggplant

1 tbsp good quality olive oil

1 tbsp chopped chives

1 tbsp garlic infused oil

2 large zucchini, cut into sticks

6 ripe plum tomatoes, cut into wedges

a handful of shredded basil

2 tbsp grated Parmesan to serve (optional)

Serves - 2


Cook the gluten free pasta according to packet instructions.

While the pasta is cooking, heat the oil in a large frying pan, then stir in the red pepper, eggplant, zucchini, toss over a medium heat for 2-3 minutes, then stir in the tomatoes.

Stir for 2-3 minutes to soften the tomatoes a little (not too much or they will go mushy). Drain the gluten free pasta and beans.

Toss the garlic oil, chives, veggies and basil into the pasta and season with salt and pepper. Serve hot (or cold as a salad with a low-fat dressing).

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Summer veggie pasta