Lemon, Ricotta Pasta
Who doesn’t love pasta, especially when it comes together quickly and effortlessly, but is still packed with flavour and texture? This lemon, ricotta pasta is low FODMAP and will break up any cooking slump you’re in.
Lemon Ricotta Pasta
Ingredients
- 3 slices of sourdough bread chopped in small cubes
- 1 tbsp garlic infused olive oil
- 2 teaspoons chilli salt*
- 1 zucchini
- ½ bunch broccolini
- 2 tbsp olive oil
- ½ cup spinach
- 4 serves gluten free pasta of choice
- ½ cup ricotta
- ½ cup lactose free cooking cream
- 1 lemon, zest & juice
Method
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- In a bowl, add in sourdough cubes. Drizzle with garlic infused olive oil and sprinkle on chilli salt. Mix to ensure the croutons are well coated.
- Spread croutons onto the tray and place in the oven for 10 minutes or until golden brown.
- Thinly slice the zucchini and broccolini lengthwise.
- In a pan on medium high heat, add in olive oil. Add in zucchini, broccolini and spinach. Cook for about eight minutes until the greens have softened and coloured.
- While the vegetables are cooking, cook pasta according to packet instructions.
- Once the vegetables are cooked, lower the heat and add in ricotta and lactose free cooking cream.
- Once the pasta has cooked, mix through with the vegetables. Stir in lemon juice and zest.
- Top the pasta with chilli croutons and an extra drizzle of olive oil to serve.
Notes
*if you don’t have chilli salt, you can just use a pinch of salt and chilli flakes or fresh chilli
This light and tasty pasta is a simple dish and comes together quite quickly. Despite being low FODMAP, it is full of flavour from the sourdough chilli croutons and a punch of lemon. Although garlic is high in fructans, this recipe still delivers a beautiful garlic flavour by using the low FODMAP alternative, garlic infused olive oil. If you’re unsure how to replicate the delicious flavour while on a low FODMAP diet, take a look at our recommended top swaps for high FODMAP foods.