Low FODMAP | Recipe
- 6 oz. uncooked brown rice spaghetti
- 2 Tbsp. garlic-infused olive oil, divided (plus extra for cooked pasta)
- ⅔ cup finely chopped leek leaves (green parts only)
- 480 grams (about 4–5 medium) regular tomatoes, quartered and cores removed
- ⅓ cup loosely packed fresh basil leaves
- 2 Tbsp. tomato paste
- 2 Tbsp. low FODMAP Italian seasoning (or more to taste)
- ⅛ tsp. red pepper flakes, optional
- ¼ tsp. salt
- 16 oz. ground turkey
- 150 grams spiralized zucchini (for me, this is about 2 cups loosely packed)
- Fresh basil chiffonade
- Parmesan cheese (or nutritional yeast for dairy-free)
- Cook spaghetti according to package instructions. Once done, drain, rinse, and toss cooked spaghetti with a little olive oil to help prevent pasta from sticking together.
- While pasta is cooking, heat 1 tablespoon of garlic-infused olive oil in a large skillet over medium-high heat. Once hot, add leek leaves and saute, stirring occasionally, until leek leaves are bright green, fragrant, and soft. Carefully transfer sauteed leek leaves to a blender. Add tomatoes, basil leaves, tomato paste, Italian seasoning, (optional) red pepper flakes, and salt to the blender. Blend until smooth. Set aside.
- In now empty pan, heat remaining 1 tablespoon of garlic-infused olive oil over medium-high heat. Once hot, add ground turkey and brown, breaking apart into crumbles, until cooked. Add tomato sauce from blender and bring to a boil. Reduce heat, add cooked pasta and spiralized zucchini, and stir until well coated. Serve warm topped with optional garnishes.