Ingredients
Scale
- 7 oz./ 200 gr. gluten-free penne (or any other GF pasta of your choice)
- 2 cups/ 75 gr. spinach (washed and drained)
- 3 tbsp garlic infused oil (or olive oil+a garlic clove)
- 4 tbsp/ 80 gr. ricotta cheese
- Salt
- Black pepper
- 10/ 60 gr. walnuts (roughly chopped)
Instructions
- Cook the pasta according to package instruction, drain and set aside.
- If you don’t have garlic infused oil, heat the olive oil with the garlic clove in a big skillet over medium–high heat. Remove the garlic clove, add the spinach and sauté for 5 minutes or until spinach has wilted.
- Add in the cooked pasta and ricotta and quickly give everything a big stir (to avoid overcooking the pasta). Season generously with salt and pepper. Toss well and serve with walnuts on top.
NOTES
- Low FODMAP safe servings:
- – 2 tbsp/ 40 gr. ricotta cheese
- – 1 cup/ 38 gr. spinach
- – 5 nuts/ 30 gr. walnuts
- So you can safely eat half of this pasta dish!
- Category: Main
- Cuisine: Italian