Zucchini Pasta - low FODMAP & gluten-free
Photo: FODMAP Health.com
Ingredients
- 1 ½ (130g in total) medium zucchini
- 2 cups kale, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 1 cup fresh mint,
- chopped 20 walnut halves
- 12 black olives, chopped in half
- 2 chicken fillets
- 2 teaspoons extra virgin olive oil
- 2 teaspoons lemon juice
- 1 teaspoon olive oil, for frying
- sea salt and black pepper
Method
In a food processor, add herbs, nuts, lemon juice, extra virgin olive oil, salt and pepper and process on high for 20 seconds, or until a smooth consistency is formed.
Over high heat bring a half full medium saucepan of water to the boil and add chicken fillets. Poach until completely white, through to the centre.
Remove from heat, allow to cool and shred into long strips with fingers. Using a spiral cutter or potato peeler, create spirals using zucchinis.
Over low heat with a dash of olive oil, sauté spirals in a small non-stick frying pan until soft. Remove from heat. In a large mixing bowl, combine all of the ingredients and add chopped olives.
Serve evenly into 3 bowls and garnish with sea salt and black pepper.
