This summery pasta dish takes benefit of contemporary seasonal tomatoes, and is sweet for anybody on the lookout for a fast, flavorful meal. The dish additionally works for these following a low-FODMAP eating regimen due to IBS or different intestine points: It makes use of an infused oil that brings garlic and shallot taste with out the fructans that may be digestive triggers, and all the opposite elements are low-FODMAP, too (particularly in case you use gluten-free as an alternative of wheat pasta). If you happen to’re not following such a eating regimen, be at liberty to start out by chopping a clove or two of garlic and a small shallot, and sauteing them in olive oil earlier than including the tomatoes.
Complete time: 30 minutes
Servings:
4
Examined measurement: 4 servings
Components
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2 tablespoons Intestine-Pleasant Garlic and Shallot Oil (see associated recipe)
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3 kilos ripe tomatoes, cored, seeded and minimize into 1/2-inch items
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5 ounces (5 cups) child spinach
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12 ounces whole-wheat or gluten-free penne pasta (see headnote)
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4 ounces feta cheese, crumbled (1 cup), divided
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2 tablespoons chopped contemporary mint or oregano
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1 tablespoon contemporary lemon juice
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1/2 teaspoon wonderful sea salt or desk salt, plus extra to style
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Pinch freshly cracked black pepper, plus extra to style
Instructions
In a 12-inch skillet over medium warmth, warmth the oil till shimmering. Add the tomatoes and prepare dinner till they start to lose their form, about 8 minutes. Stir within the spinach, a handful at a time, and prepare dinner, stirring often, till the spinach is wilted and the tomatoes have become a chunky sauce, about 2 minutes.
In the meantime, deliver a big pot of salted water to boil. Add the pasta, and prepare dinner in accordance with the bundle directions, till al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
Stir 3/4 cup of the feta, the mint, lemon juice, salt and pepper into the sauce. Add the sauce to the pasta and toss to mix. Style, and season with extra salt and pepper, if wanted, and, in case you like, add sufficient of the reserved cooking water to regulate the consistency of the sauce. Sprinkle with the remaining 1/4 cup feta and serve sizzling.
Recipe Supply
Tailored from “Cook For Your Gut Health” by America’s Take a look at Kitchen (2021).
Examined by Joe Yonan.
E-mail inquiries to the Meals Part at meals@washpost.com.
