Low FODMAP Pesto Pasta
Ingredients
Pasta
- 1 box pasta We used Ancient Harvest Brand, Gluten Free
- 1 tbsp olive oil
- 1 head broccoli chopped into florets
- 1 bell pepper sliced
- 2 zucchini sliced
- 1/4 cup pesto
Pesto
- 1 cup basil washed thoroughly and spun dry
- 1 1/2 tbsp pine nuts toasted
- 1/4 cup olive oil extra virgin
- salt
- 2 cups parmesan cheese freshly grated
Method
- Prepare the pesto sauce by first washing and drying the basil leaves.
- Toast pine nuts over medium heat until nuts have browned slightly.
- In a blender, place the basil, olive oil, salt and pine nuts and blend. Pour blender contents into a bowl and stir in parmesan cheese.
- Boil pot of water and cook pasta according to package instructions.
- While the pasta is cooking, heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add broccoli, peppers, zucchini and then cover with lid. Stirring occasionally, cook the vegetables until they are tender. About 10 minutes.
- Mix the prepared pesto sauce in with the vegetables. Top the pasta with the veggie mixture. Enjoy!