This dish is all about exploring what makes a dish bottom-friendly specifically for your body. Broccoli gives you gas? Try zucchini instead. Garlic flares up your IBS? Use garlic oil to bypass those fructans. Recipes are simply guidelines.
Ingredients:
1/2 lb rigatoni
For the roasted veggies:
1 butternut squash, diced into 1-inch cubes, skin and seeds removed
1 broccoli head, florets sliced in half
1 bell pepper, chopped, seeds removed
1 ear of corn
2 tsp salt (more or less to taste)
3 tbsp olive oil
For the sauce:
1.5 lb cherry tomatoes
5 garlic cloves (or ~3-4 tbsp garlic oil for the IBS gang)
1 tsp salt
2 tbsp olive oil
For the toppings:
Basil, shredded
Zest of 1/2 lemon
Grated parmesan or vegan parmesan
Instructions:
For the roasted veggies:
Preheat the oven to 425 degrees. Toss the butternut squash on a baking sheet with half the olive oil and half the salt. Roast for 20-25 minutes.
Pull the butternut squash out of the oven, reduce the heat of the oven to 400 degrees, and add the broccoli and bell pepper to the sheet pan. Add the remainder of the oil and salt, and toss. Roast for ~16 more minutes or until all the veggies are slightly charred and browned. Place aside to cool.
Either using a kitchen torch or the flame from the stove, char the outside of the corn using tongs. Remove the corn kernels from the cob and place aside to cool.
For the sauce:
Preheat the oven to 425 degrees. Toss the cherry tomatoes and garlic in the salt and olive oil (if using garlic oil, make sure to use extra oil as listed in the ingredients section). Roast for 25 minutes or until the tomatoes are slightly charred and the garlic is golden brown. Let cool for about 10 minutes.
Transfer the tomatoes, garlic, and oil to a blender and blend until smooth. Set aside.
Assembly time:
Boil the pasta according to the package's instructions. Reserve 1 C of pasta water and strain the pasta. Toss the pasta with the roasted veggies, sauce, and pasta water as needed. Top with shredded basil, lemon zest, and parmesan. Bottoms up!