Lemon, spinach and baby tomato gluten free penne
Bright lemony penne tossed with sweet baby tomatoes and wilted spinach. A fast, fresh, dairy free pasta that is low FODMAP.
- Time25 min
- LevelEasy
- Costabout £1.35 a head
Ingredients
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Method
- 1
Cook the penne in boiling salted water following the packet, usually 10 minutes. Save a mugful of the water, then drain.
10 min - 2
Heat the oil in a large frying pan over a medium high heat. Add the tomatoes and chilli flakes and cook for 5 minutes, until blistered and soft.
5 min - 3
Add the spinach and stir for 1 minute until wilted.
1 min - 4
Tip in the pasta, lemon zest, lemon juice and a splash of pasta water. Toss for 2 minutes until glossy.
- 5
Season with salt and pepper. Serve scattered with basil and chives.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.