Preparation time: 20 minutes
150 g green beans
2 tbsp. olive oil
1/2 zucchini, chopped
2 leeks (only the green part), into small rings
1 chicory stump
200 g chopped tomatoes
150 g gluten free pasta
1 can tuna, drained
1 tbsp. dried Italian herbs
2 tbsp. parsley
Salt and pepper
1. Cook the green beans until they are al dente.
2. Heat the oil in a wok or large pan. Stir the beans, zucchini, leek and chicory. After 5 minutes add the tomatoes.
3. Cook the pasta as directed on the package.
4. Add the tuna and the herbs to the vegetable mixture and season with salt and pepper.
If you are following the low FODMAP diet, you can also use spelt pasta. Not suitable for people with Celiac because spelt is packed with gluten!
You can use a whole lot of different toppings, it is delicious with some olives or capers!