Healthy Gut Recipes: Living FODMAP-Free to Manage IBS by JR Stevens

Author:JR Stevens [Stevens, JR]
Language: eng
Format: epub, azw3, mobi
Publisher: New Wave Publishing
Published: 2018-07-28T18:30:00+00:00

Directions

Over moderate heat in a large skillet; heat 2 teaspoon of oil until hot. Add and stir the breadcrumbs until coated well with the oil. Cook for a couple of minutes, until lightly toasted, stirring every now and then. Season with pepper and salt to taste. Transfer to a small-sized bowl; set aside.

Heat a teaspoon of oil more in the same skillet, over medium heat. Add spinach & season with black pepper to taste. Cook for a couple of minutes, until wilted, stirring frequently. Transfer to a separate bowl & set aside.

Add the leftover oil to the same skillet & heat over medium heat. Add chili flakes and scallions; cook for a minute, until scallion is tender. Add tomatoes with their accumulated juices. Increase the heat to medium high & bring everything together to a simmer. Cook for 8 to 10 minutes, until the sauce slightly thickens, stirring occasionally. Stir in the capers & remove from heat.

In the meantime, fill a large pot with water and bring it to a boil over high heat. Season with salt & then add in the spaghetti. Cook as per the directions mentioned on the package, until al dente & drain. Place the pasta back to the pot. Add spinach, sardines & tomato sauce (reserving approximately ¼ cup of the sauce).

Place the pot over low heat & gently stir to combine. Cook for a minute or two, until just heated through. Top each serving with avocado and breadcrumbs; serve with lemon wedges & enjoy.

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