A 15-minute Low FODMAP pasta tossed with fresh spinach, kalamata olives, and Tuscan herbs—completely gluten-free and free of common IBS triggers like garlic and onions.
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Bring a large pot of salted water to a boil.
Place the pasta in the pot, and cook until it is nearly done about 5-6 minutes (test it for doneness by tasting).
Plunge the spinach into the water, and cook until it wilts, less than a minute. Drain quickly.
Toss pasta and spinach in a bowl with the extra virgin olive oil, Casa De Santé Tuscan Herb seasoning and chopped olives. Season with salt and pepper, and serve.
Refrigerate leftovers in an airtight container up to 2 days; reheat gently on stovetop with a splash of olive oil or water to restore moisture.
Yes. It uses gluten-free pasta, spinach, olives, olive oil, and Tuscan herbs—all low-FODMAP ingredients. Avoid garlic or onion-containing seasonings.
Yes, but it won't be gluten-free. The recipe structure remains the same; cooking time may vary slightly.
Cook GF pasta according to package directions—usually 8–12 minutes. Test for al dente texture 1 minute before the recommended time.
Yes. Assemble without oil, refrigerate up to 24 hours, then toss with olive oil and reheat gently before serving.
Extra virgin olive oil adds the most flavor. Use a high-quality brand for best results in this simple, ingredient-forward dish.
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