Ingredients


300g gluten free pasta

4 tbsp mild olive oil

100g olives

1 red chili, thinly sliced (deseeded if you don't like it too hot)

zest and juice 1 lemon

½ tsp freshly grated nutmeg

½ a 250g lactose free cream

250g spinach

25g Parmesan, finely grated






Method


Using the largest saucepan you have, boil the gluten free pasta in salted water following pack instructions and setting a timer.

Meanwhile, heat the oil in a large frying pan, add the chili and fry gently for a couple of mins, stirring now and again.

Stir in the lemon zest and nutmeg and sizzle for a few secs. Stir in the lactose free cream and half the lemon juice, then remove from the heat.

Reserve 200ml of the pasta cooking water, then drain.  Tip the gluten free pasta, olives  and spinach into the lactose free cream pan, add the grated cheese and 100ml pasta water, then toss everything together to coat.

Add a splash more water if the gluten free pasta seems dry. Season to taste. Scoop into bowls and eat straight away.


Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Pasta with spinach, chili & parmesan
*We recommend the help  of a registered dietician
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon