Serves 3
Gluten free with modifications*
Low Histamine
Vegetarian
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.
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.
