Pasta with Zucchini and Salmon

Pasta with Zucchini and Salmon

After I got diagnosed with IBS, my first thought has been "OMG! I cannot eat pasta anymore!" but thank God I was wrong!

Nowadays we have a lot of options, therefore I've tried different kinds of gluten-free pasta and it has been a journey to find a good alternative.

Rice pasta doesn't really have a taste, in my opinion; I've tried buckwheat and teff and it has been the worst experience of my life, amaranth, and quinoa, just like eating a piece of cardboard. My favorite one is, so far, corn pasta, the only one that tastes good to me, cooks properly, and maintains the right consistency. You might need to try different brands. I'm not generalizing, of course, this has been my experience and I'm sure there are better options out there.

That day case I had a little time available and I decided to try one of my favorite pasta but with low FODMAP. This pasta has zucchini, salmon, olive oil, and a lactose-free cream. Easy, fast, delicious. Buon appetito!

Makes: 2 servings
Serving Size: a plate of pasta
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients for pasta with zucchini and salmon:

  • 6 oz of corn pasta
  • 2 small zucchini
  • 5 oz of canned steamed salmon fillet
  • 3 tablespoons of olive oil
  • 1 clove of garlic
  • 5 oz of lactose-free cream
  • 1 tablespoon of chopped parsley
  • 1 tablespoon of coarse salt
  • 1/2 teaspoon of regular salt
  • 1/4 teaspoon of pepper

Directions for pasta with zucchini and salmon:

  1. Fill a pot of water and put it on high heat
  2. In a pan add the olive oil and the garlic at medium heat
  3. In the meantime wash and cut at matchstick-size the zucchini
  4. Once brown, remove the garlic from the pan
  5. Add the zucchini to the pan and cook it at medium heat for 5 minutes, add salt and pepper
  6. Meanwhile, when the water will be boiling, add the coarse salt and the pasta
  7. Set the timer for about 1-2 minutes less than the amount written on the pasta instructions
  8. While the pasta is cooking, drain the salmon, add it to the pan and break it in little pieces
  9. With a cup, remove from the pot some pasta water
  10. Once the timer rings, drain the pasta and put it into the pan with the salmon and zucchini
  11. Add some of the pasta water to the pan and keep cooking for the remaining time
  12. Taste the pasta and when it's al dente and the water has evaporated, turn off the heat and add the cream
  13. Mix it all together and add the parsley at the end

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Nutrition facts

Per Serving

  • calories: 1055
  • carbohydrates: 73.7g
  • cholesterol: 94mg
  • fiber: 10.8g
  • potassium: 592mg
  • protein: 65.2g
  • saturated fat: 22.1g
  • sodium: 2204mg
  • sugars: 6.8g
  • total fat: 57.1g
Photograph by Tiziana Boaro. All rights reserved. Used with permission.

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