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Low-FODMAP Tuscan Turkey Pasta

Low FODMAP | Recipe

Ingredients :

  • 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

Instructions :

  • 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.

 

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