Garlic-Infused Oil Pasta

Name: Garlic-Infused Oil Pasta
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 servings
Ingredients: Gluten-free spaghetti; Garlic-infused olive oil; Chili flakes; Lemon (zest and juice); Parsley; Parmesan (optional); Salt and pepper

Aglio-e-olio vibes with low-FODMAP swaps.

gluten-freelow-fodmapvegetarianEasy2 servings

Prep: 5 min
Cook: 12 min
Total: 17 min

Ingredients

6 ozgluten-free spaghetti
3 tbspgarlic-infused olive oil
1/2 tspchili flakes (optional)
1lemon— zest + juice
2 tbspchopped parsley
2 tbspgrated parmesan (lactose-free if needed) (optional)
to tastesalt & pepper

FODMAP:Use oil infused with garlic (no bits). Keep cheese modest; choose lactose-free if needed.

Directions

1
Cook pasta in salted water until al dente. Reserve 1/2 cup cooking water.
2
Warm infused oil and chili flakes in a skillet on low (don’t brown). Add lemon zest.
3
Toss in drained pasta with splashes of cooking water to emulsify. Add parsley and lemon juice; season.
4
Top with a little parmesan if tolerated.

Swaps & substitutions

Protein add: fold in canned tuna in olive oil or grilled chicken.
Veg add: toss in baby spinach to wilt, or zucchini ribbons in last 2 minutes.
Herb swap: basil or chives work beautifully.

Nutrition (per serving)

calories: 480
protein: 14 g
carbs: 73 g
fat: 15 g
fiber: 5 g
sodium: 320 g

Estimates; ingredients and brands vary.

Storage & make-ahead

Best fresh. If storing, keep 1 day refrigerated; refresh with warm water and a drizzle of oil.
Cook pasta just shy of al dente if planning leftovers.

Garlic-Infused Oil Pasta (Low-FODMAP)