Brown butter, zucchini & fennel pasta

Serves 3

Gluten free with modifications*

Low Histamine



225g pasta of choice (dry weight, gluten free if required)

4 tbs butter

2 garlic clove, crushed

½ fennel bulb, finely diced

3 zucchini, coarsly grated

1 tbs dried thyme

fresh basil, large handful

salt to taste

black pepper - optional


1. Cook the pasta in salted water, less 1 minute until al dente.

2. Keep ½ - 1 cup of the pasta water when draining.

3. On a low heat, warm the butter unitl it begins to litle bubble then add garlic

4. After 1 minute, add in the zucchini, fennel and salt.

5. Cook for 15 minutes until a smooth texture**. Stir on occasion.

6. add the basil and thyme - pour in ¼ cup of pasta water*** then add the pasta

7. Toss well to make sure all combined, cook for a couple of minutes more, sesaon and serve.

Gluten free?

Simply swap out the pasta for a gluten free version.

* Also assuming packet labels of ingredients have been checked and are gluten free.


**Zucchini has quite a lot of moisture that you will see released when you first start cooking. This will evaporate with cooking.

*** Use more if needed.

Recipe adapted from throughthefibrofog.

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