Low FODMAP Pasta with Spinach, Prosciutto & Peas

In this spring-like pasta dish, low FODMAP and gluten-free pasta is combined with Fody Garlic Infused Olive Oil as well as Fody Shallot Infused Olive Oil with fresh baby spinach, shreds of prosciutto and a low FODMAP serving size of peas. Yes, peas! You can have 15 g (about 1 ½ tablespoons) of defrosted frozen peas per serving, and that is plenty to add to this low FODMAP recipe, which also features lots of freshly grated Parmesan. If you want more peas, you can have up to ¼ cup (45 g) of drained canned peas per serving!

Heat the oils over medium heat in a large straight-sided skillet until shimmering. Add scallion greens and sauté until soft, but not browned. Add the water, a large pinch of salt and the pasta, cover and bring to a boil. About 3 minutes in, add the spinach, stirring it into the pasta mixture. Re-cover the pot. Keep boiling until pasta is a little firmer than al dente. Do not let the water completely evaporate; the dish should look juicy. Stir in the prosciutto and peas.

Remove from heat; stir in butter, Parmesan, , the lemon juice, zest and herbs. Toss everything together well; if mixture looks dry, drizzle in a little more oil. Taste and season with salt and pepper and serve your low FODMAP pasta immediately.