Description
Indulge in a delightful pasta dish perfect for those with Crohn’s and colitis. This recipe features gluten-free pasta combined with vibrant, low-FODMAP veggies and lean protein, all drizzled in rich olive oil and fresh herbs. Each twirl of your fork delivers a harmonious blend of flavors that are gentle on the gut yet big on taste. Simple to prepare and beautifully balanced, this dish offers comfort without compromise?ideal for anyone seeking culinary joy while managing digestive health.
Ingredients
Scale
- 8 oz gluten-free pasta (rice or quinoa-based)
- 1 cup zucchini, diced
- 1 cup bell peppers, diced
- 2 tbsp olive oil
- 1 tsp fresh basil, chopped
- 1 tsp fresh oregano, chopped
- 6 oz chicken breast or tofu, cubed
- Salt and pepper to taste
Instructions
- Cook gluten-free pasta according to package instructions until al dente (about 8-10 minutes) in salted boiling water.
- While the pasta cooks, heat olive oil in a pan over medium heat. Saut? diced zucchini and bell peppers for about 5-7 minutes until tender.
- If using chicken, season with salt and pepper, then cook in the same pan until no longer pink (about 6-8 minutes per side). For tofu, saut? until golden brown.
- Combine cooked pasta with saut?ed vegetables and protein in the pan. Toss gently to mix.
- Sprinkle with fresh basil and oregano; drizzle additional olive oil if desired. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Saut?ing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg