Low FODMAP Pesto Pasta

Following a low FODMAP diet has been incredibly helpful for many of those suffering from these IBS symptoms throughout their life. This recipe is a perfect start for better digestive health!

Course Main Dish

Cuisine Gluten Free, Italian, Vegetarian

Keyword Easy, Fiber, Whole grain

Condition Gluten Free, Low FODMAP, Vegetarian

Servings

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

Instructions

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!

Nutrition