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Low FODMAP Vegetable Pasta Stirfry Recipe

Ingredients:

Preparation:

  1. Cut 1/2 slices red bell pepper, 1 slices carrot, 1/4 zucchini and 1/4 eggplant. 
  2. Set aside.
  3. In a pan put 3 tbsp olive oil, 1 tsp mustard seeds, red bell peppers, carrots and cook at small fire about 7-9 minutes.
  4. Add the eggplant and zucchini , cook very well 10-15 minutes and stir.
  5. Put 1 tbsp Indian Spicy Hot Seasoning by Casa de Santé and 1 cup Salsa Chunky Mild by Casa de Santé, stir very well and let to cook on small cook.
  6. When the vegetables is finish put 250g rice pasta boiled.
  7. For decor use parsley.
  8. Serve warm and buon appetit!

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