Lunch/ Fodmap

Buckwheat Rigatoni & Veggies

Buckwheat Rigatoni & Veggies

Print Recipe
Serves: 2 Cooking Time: 20 min


  • 170 g organic buckwheat rigatoni
  • 8 organic large chopped baby carrots
  • 4 chopped baby zucchini
  • 1 organic large and diced Roma tomato
  • 1/4 cup roughly chopped organic parsley
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp organic dried oregano
  • Salt & Freshly ground pepper



Bring a large pot of salted water to a boil and before it boils place in the chopped carrots


Add the chopped zucchini and when the water boils add the rigatoni and cook for 6 minutes


Drain the pasta, carrot and zucchini mix in a coriander ( do not rinse). Add salt and pepper


In the pot used for the pasta heat 1 tbsp of the oil on high heat and add the tomato, oregano, salt and pepper. Cook for 4 minutes


Add the pasta and veggies with the additional olive oil and stir to coat. Turn off the heat and add the chopped parsley giving it a couple stirs


Serve warm ( Parmesan topping optional if not vegan)

Not fan of washing dishes, so why not re-use the same pot if I don’t need a second, checkers is for the coffee table and not the kitchen anyway. In less than 20 minutes you can have this flavor packed dish on the table. Whats even better, is that the carrots are added to soften a bit before the pasta what boils ( Italians, you can stop raising your eyebrows I understand this is unorthodox) before the zucchini and pasta get added. The zucchini is going to cook down quickly which is exactly what you want. As the pasta and vegetables get returned to the pot with the diced Roma tomato, the zucchini will magically break down and create a creamy sauce that aggressively holds onto every ridge of the rigatoni for the perfect bite.

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