This is a pretty versatile pasta dish. Mix whatever small to medium shaped pasta (wheat or gluten free) you have on hand, with whatever vegetables you have on hand. Serve either hot or cold with your choice of protein. Parmesan cheese can also be added.
3 cups uncooked pasta
1/2 large zucchini, diced
1/2 pepper diced
5 small tomatoes, chopped
1/4 c. fresh basil, chopped
2 T. olive oil
1 T. Italian spice mix
salt and pepper to taste
Cook pasta in boiling water until al dente. In the last 5 minutes of cooking, add the vegetables to the pasta water to soften. Drain. Place pasta-veggie mix in a large bowl. Add olive oil, fresh basil, spice mix, salt and pepper and toss together.
Combine all ingredients except Parmesan cheese in a large pot. Heat and stir over medium-low heat until heated through and spinach is wilted. To make this #glutenfree and/or #lowfodmap, ensure ham and pasta are gluten free. Makes about 3 cups. Sprinkle individual servings with Parmesan cheese.
Eating low fodmap for IBS is not easy. I slip on and off the low fodmap wagon frequently. After a particularly bad tummy day I made this pasta salad.
1 package Catelli Gluten Free fusilli style pasta. cooked according to package directions
1/4 zucchini, chopped
2 carrots, diced
2/3 c. frozen green peas
1/2 yellow bell pepper, chopped
3 green onions, green part only, chopped
1/2 small cucumber, chopped
Dash of rice vinegar
Various dried salad herbs, about 1 T. each (thyme, oregano, dillweed, tarragon, cilantro)
1 T. celery salt
1 T. chili powder
1 T. pepper
1 tsp. salt or to taste
3/4 c. mayonnaise
a bit of olive oil (1 – 2 T. )
Combine in a large bowl and chill before serving. About 8 servings. If you can handle dairy you could add some cubed cheese. Cooked chicken or hard boiled eggs would work also for protein to make this a complete meal. *Catelli Gluten Free Pasta has corn, white and brown rice and quinoa grains.
3/4 lb. pasta, cooked with a little salt and oil in boiling water (I used spaghettini which cooks to al dente in 5 minutes)
1 c. zucchini cut into thin strips
1 c. carrots, peeled and cut into thin strips
2 c. frozen mixed vegetables
1/2 c. water (stock can also be used)
1 c. half and half or light cream
1/4 c. Parmesan cheese
2 T. dried dillweed
Saute zucchini and carrots in a large pan or skillet. Add stock and cook until vegetables are done. Add frozen vegetables, cheese, spices and cream (heat cream a little in the microwave before adding). Reduce heat to medium. Add pasta, mix well and heat thoroughly. Serves 6 – 8.
I’m suspecting I have some form of anemia. I’ve had iron deficiency anemia in the past. Update: The doctor thought my symptoms were consistent with hypothyroid, even though blood tests show my TSH as within normal limits.
Long-lasting deficiency of vitamin B6, folate, or vitamin B12 can result in anemia. With folate and vitamin B12 deficiency, anemia often causes symptoms such as fatigue, poor appetite, weight loss, and diarrhea. The earliest symptoms of vitamin B12 deficiency may be weakness, poor coordination, and numbness or a “pins and needles” feeling in the hands and feet. Mild irritability and forgetfulness are other early signs. A severe untreated deficiency can result in serious damage to the nerves, spinal cord, and brain.
How do I know if I have anemia?
Symptoms usually develop when anemia is moderate to severe, and can include fatigue, weakness, pale skin, chest pain, dizziness, irritability, numbness or coldness in your hands and feet, trouble breathing, a fast heartbeat, and headache. It is important to see your doctor on a regular basis in order to be tested for possible anemia.
I’m definitely dealing with a lot of these symptoms. I’ll be asking my doctor for bloodwork to check all levels – B12, folate, and iron. For iron levels, I’ll ask for a CBC (complete blood count) as well as a serum ferritin test, which measures the amount of iron stored in the body. Sometimes, levels are too low to correct with diet and pills may be necessary.
There are two sources of iron in food – heme and non-heme iron. Examples of heme iron would be meat, poultry and seafood and is more easily absorbed. Non-heme iron sources would be grains, vegetables, nuts, and beans. To increase absorption of iron from all sources, including iron pills, take with a vitamin C source such as fruit juice. Excellent sources of iron are beef, liver, clams and Cream of Wheat cereal. Good sources of B12 are animal products. Folic acid is found in green leafy vegetables.
Here’s a recipe from Apple magazine that is high in iron. Serve with a spinach salad with strawberries for more iron, vitamin C and folic acid.
Zesty Clam Linguini
2 T. olive oil
3/4 c. onion, chopped
2 cloves garlic, minced or 1 tsp. dried garlic
3/4 c. red pepper, chopped
1, 14 oz. can diced tomatoes
5 oz. can whole baby clams, drained
1 tsp. no salt added herb seasoning
1/4 c. chopped green onions
13 ounce (375 g) package whole wheat linguini
Heat oil in medium sized pan on medium. Saute onion until tender. Add garlic and saute slightly. Add red pepper and saute two more minutes. Add tomatoes and bring to a boil. Simmer 10 – 15 minutes, stirring occasionally. Meanwhile, make linguini according to package directions. Add clams and seasoning to tomato sauce and heat through. Serve on linguini. Garnish with chives. Serves four.