Description
Eating pasta while managing Crohn’s and colitis can be a delightful experience with the right approach. This gluten-free pasta dish combines vibrant low-FODMAP vegetables with a rich, low-acid tomato sauce for comfort without digestive distress. With fresh basil for an aromatic finish, this meal is perfect for family gatherings or cozy dinners, allowing everyone to enjoy every twirl of spaghetti worry-free.
Ingredients
Scale
- 8 oz gluten-free pasta
- 1 tbsp olive oil
- 1 cup low-FODMAP vegetables (carrots and zucchini)
- 14 oz low-acid crushed tomatoes
- Salt to taste
- Pepper to taste
- Fresh basil leaves for garnish
Instructions
- Boil water in a large pot, add a pinch of salt, and cook gluten-free pasta until al dente per package instructions (about 8 minutes). Drain, reserving some pasta water.
- In a skillet over medium heat, add olive oil. Sauté chopped low-FODMAP vegetables until tender yet crisp (approximately 5 minutes).
- Stir in crushed tomatoes, salt, and pepper into the skillet with the vegetables. Allow to simmer for about 5 minutes.
- Combine the cooked pasta with the vegetable sauce in the skillet, tossing gently to coat. If needed, add reserved pasta water for desired consistency.
- Stir in freshly chopped basil just before serving for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg