Low FODMAP Pantry Pasta with Tuna, Lemon & Olives
Low FODMAP Pantry Pasta with Tuna, Lemon & Olives can be made in less than 15 minutes! With a stocked pantry, dinner is always just a few minutes away!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
Cooking tools:
- Pot
- Colander
- Skillet
- Tongs
- Measuring cup
- Measuring spoon
- Microplane
- Chef's knife
- Cutting board
- Wooden spoon
- Can opener
- Mixing bowl
- Serving platter
- Stove
Ingredients
- 12 ounces (340 g) low FODMAP gluten-free fusilli, ((I used Jovial brand))
- 2 tablespoons Garlic-Infused Oil, (made with olive oil)
- 1/4 cup (16 g) finely chopped scallions, green parts only
- 2, 5- ounce (142 g) cans light tuna, water or oil packed, drained
- 10 pitted Kalamata olives, (halved)
- 2 flat anchovies, (chopped)
- 1 tablespoon brine-packed capers, (drained)
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest, (finely minced, made with a Microplane zester)
- Freshly ground black pepper
- 1/4 cup (8 g ) finely chopped fresh flat leafed parsley
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