Serves 4

Prep and cooking time: 20mins

GF, DF (optional), Low FODMAP, Vegan

Ingredients

• Pasta of your choice
• ½ jar Olive and Red Wine Pasta Sauce
• 1 zucchini
• 1 red capsicum, sliced
• 1 can brown lentils (drained and rinsed)
• 250g pasta (wheat free)
• Extra virgin olive oil
• Fresh Basil (1/4 cup)
• Salt and pepper to taste
• Shaved parmesan to taste

Method

• Boil water with a drizzle of EVOO and a pinch of salt.
• Add pasta, and cook until nearly al dente
• Meanwhile, heat more EVOO in large fry pan.
• Add zucchini and capsicum, saute until softened
• Add lentils and NOGO Olive and Red Wine Pasta sauce (to taste)
• Stir until well combined
• Take pasta and add to the veggie and lentil mix,(including a little of the pasta water).
• Stir well to combine.
• Add salt, pepper and fresh basil leaves to taste

Serve

• Sprinkle shaved parmesan if desired

Enjoy!

 Note
This recipe is low fodmap by ingredient, however, pending sensitivity, those highly sensitive to fructans may notice mild symptoms due to FODMAP stacking