2 pinches of chili flakes (depending on how spicy you like it)
Sprinkle of parmesan
Optional: 2 handfuls of spinach
1. Heat a medium-sized frying pan on medium heat and add the garlic oil.
2. Once the oil is hot, add the water chestnuts to the pan, and spread them out evenly.
3. Flip the water chestnuts occasionally, making sure not to burn either side. You want the water chestnuts to be slightly golden brown on each side.
4. Once they are browned on both sides, reduce heat to low.
5. While the water chestnuts are cooking, bring a medium pot of water to a boil and add the spaghetti.
6. Cook until the spaghetti is soft or slightly al dente, depending on your preference.
7. Once the pasta is cooked, drain the pasta but do not throw away all of the pasta water. Add a small amount of the pasta water, along with the spaghetti, to the frying pan with water chestnuts.
8. Mix the water chestnuts and pasta together on low heat for 1-2 minutes.
9. Optional step: Add spinach and cook until the spinach wilts.
10. Turn off the heat and add the lemon juice, lemon zest, chili flakes, and chopped fresh parsley.
11. Mix together the ingredients in the pan and then spoon out onto your plate.
12. Top with a healthy dose of parmesan and ENJOY!
*Keep in mind that different people will always have unique trigger foods. These products and foods have worked well for me, but they may not for everyone. Overall this is a low FODMAP recipe but playing around with portion sizes, substituting ingredients, and the amount of each ingredient can be helpful if you react to any of these foods! Also, keep in mind the concept of FODMAP stacking. If you have a lot of foods that contain FODMAPs in one meal, even if not in high-FODMAP portions, the accumulation can lead to symptoms.