Low FODMAP Za'atar-Tahini Whole Wheat Pasta with Salmon & Spinach
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz whole wheat pasta (spaghetti or linguine)
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - 1 tsp salt, plus more for pasta water
For the sauce
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 2 tbsp za'atar
- 2 garlic cloves, finely minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¼ tsp black pepper
For the salmon
- 4 salmon fillets (about 5 oz each), skin-on or skinless
- 1 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the spinach
- 5 oz baby spinach
Ingredient noteA serving of up to about 2 1/2 cups of baby spinach is low in FODMAPs. This recipe contains only about 1 1/4 cups per serving, making it likely Low FODMAP. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, thinly slicedChef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tsp za'atar, for sprinkling (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the whole wheat pasta according to package directions until al dente — tender with a slight resistance at the center. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
- 2
While the pasta cooks, whisk together the tahini, 3 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp za'atar, minced garlic, 1 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth. The sauce will be thick; set it aside.
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