Red Capsicum and Zucchini Spaghetti

Red Capsicum and Zucchini Spaghetti

Posted 2013-08-15 by Low FODMAP Ladyfollow
This is an easy, low FODMAP recipe that can be easily made gluten free or normal to suit the whole family.



To keep fructose levels low I have made a 50:50 ratio of spaghetti to zucchini levels. However if you have no problems with fructose the recipe would be lovely omitting the pasta and doubling the zucchini.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 2 servings

Ingredients
Approx 50g Spaghetti (gluten free or normal if desired)
1 small zucchini sliced julienne
1/2 red capsicum sliced thinly longways
1/3 can of diced tomato (I use one with oregano and basil)
1/2 tsp of chili flakes
1 tsp of garlic infused olive oil




Method

  • Bring a medium sized pot of water to the boil. Add pasta and simmer until al dente.

  • Heat oil in a fry pan over medium heat. Add capsicum, stirring intermittently until capsicum soften and starts to char.



  • Add zucchini to capsicum stirring intermittently until it softens. Be careful not to overcook or it will go mushy.



  • When zucchini begins to soften add diced tomato and chili flakes. Stir until hot through.

  • Mix cooked spaghetti with vegetable mix and serve with Parmesan.



  • Categories
    #easy
    #quick
    #cheap
    #spaghetti
    #healthy
    #vegetarian
    #gluten_free
    #lunch
    #dinner
    #pasta
    #vegetables

    %recipeyum
    223892 - 2023-07-17 07:34:50

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
    Copyright 2024 OatLabs ABN 18113479226