Serves 2
INGREDIENTS:
170g gluten free pasta
2 small courgettes
30g fine green beans
70g broccoli
1 tbsp lemon juice
120g sun dried tomatoes (drained, soaked and rinsed)
20g basil leaves
2 tbsp olive oil
1 tsp coconut oil
1 tbsp pumpkin seeds (optional)
1 tbsp sunflower seeds (optional)
METHOD:
- Cook the pasta as per instructions
- WHile the pasta cooks, heat the coconut oil in a pan over a medium heat
- Chop the courgettes into half moons and the broccoli into 1 inch florets, saute for 5-7 minutes until the broccoli has softened slightly
- Combine the sundried tomatoes, basil, lemon juice and olive oil in a food processor, pulse for 30 seconds until the sun dried tomatoes start to break down, stop before they become a pesto-like puree
- Drain the pasta and return to the pan, stir in the veg and sundried tomato mixture until warmed through
- Serve in bowls, sprinkling over the seeds if using
This low fodmap, gluten free dish is a really quick and tasty weekday dinner with minimal effort involved. I love sprinkling over pumpkin and sesame seeds for added texture! I always drain, soak and rinse my sundried tomatoes as a lot of them are jarred with garlic which is a high fodmap food. If you want to add protein to this dish in recommend sauteing a chicken breast with the veg, its also delicious with some cheese sprinkled on top!