Pasta with Fresh Basil, Tomato, and Zucchini
1 package gluten- free pasta
1 teaspoon of extra-virgin olive oil (or 1-2 TBS water in a non-stick pan
12 cup cherry tomatoes
1 zucchini, diced
1 cup fresh basil
Pinch of sea salt OR 1-2 teaspoons no-salt
Freshly ground pepper
- Cook Pasta according to package.. FROM : John McDougall, MD “The Starch Solution.
- While the pasta cooks, the olive oil or not stick large pan over medium to high heat. Add the cherry tomatoes and zucchini – then cook until tomatoes burst – 6-8 minutes.
- Top the pasta with the vegetables. Add the basil and stir to combine. Season with salt and pepper. Serve immediately.” FROM: “The Low-FODMAP DIET for Beginners.”