Low Fodmap Pasta with Spinach, Courgette and Beans

In need of some lunch inspiration? Try this gorgeously green Low Fodmap Summer pasta. 

Apparently 1 in 3 of us eat the same lunch every day and I am definitely one of those people! However I've decided to try to change this and re-evaluate my lunch choices starting with this delicious summer pasta. 

It's great as a supper dish too especially for those busy days, as it only takes half an hour max to make. Fresh, healthy and Low Fodmap friendly- yum!

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Green Summer Pasta

by July-7-2016

Ingredients

• 400ml Gluten free Chicken Stock
• 200g Fine Green Beans
• 1 Courgette (grated)
• 70g Butter (or Bertolli made with Olive Oil if you can't eat Butter)
• 100g Baby Spinach leaves, washed
• 285g Gluten Free Pasta
• large handful per person Parmesan Reggiano (finely grated)

Instructions

1. Pour boiling water into a pan and cook the pasta as per the packet's instructions.2. Put the chicken stock in a second saucepan and bring to the boil.3. Add the beans and simmer until cooked (around 3-5 minutes).4. Take out a large handful of the beans and put on plate with another handful of the grated courgette and keep to one side.5. Put the butter into the hot stock and remaining beans and melt (don't let liquid boil).6. Put the liquid with butter and remaining beans and courgette into a food processor together with the spinach and mix until smooth. 7. Drain the cooked pasta and return it to pan and mix in the sauce. Add the handful of whole beans and grated courgette and mix again. 8. Season with salt and black pepper.9. Serve with grated parmesan cheese to taste.

Details

Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Yield: 4