Low FODMAP | Recipe
- 2 cups gluten-free brown rice rotini pasta
- 1 lb. lean ground turkey
- 1 tablespoon olive oil
- 1 large zucchini, quartered lengthwise and thinly sliced
- 1 14.5 oz. can diced tomatoes
- 1 tablespoon Casa de Sante Italian Tuscan Herb Mix
- 1/2 teaspoon salt
- 4 cups fresh baby spinach, chopped
- grated Parmesan cheese
- fresh chopped parsley
Bring a lightly salted pot of water to a boil and cook pasta according to package directions. Set aside 1/4 cup of the pasta water and then drain the pasta.
Meanwhile, brown and crumble the turkey in a large skillet over medium-high heat, cooking until no longer pink. Transfer to a paper towel-lined plate to drain. Set aside.
To the same skillet, heat olive oil over medium heat. Add the zucchini and saute just until tender, about 7 to 8 minutes. Stir in the tomatoes, Casa de Sante Tuscan Herb Mix, salt and the turkey. Bring to a simmer, reduce heat and continue to simmer about 5 minutes.
Stir in the chopped baby spinach and cook until wilted. Stir in the 1/4 cup pasta water and the cooked pasta. Gently toss to combine. Season to taste with more salt and Tuscan Herb Mix if desired.
Serve with grated Parmesan cheese and fresh chopped parsley sprinkled on top.