BLT Spaghetti – GF & Low FODMAP

 

I had some leftover bacon and farmer’s market tomatoes that needed to be used up so I tossed it all together with quinoa spaghetti noodles and a bit of arugula in a garlic infused olive oil. 

 

I used fresh tomatoes but if you have extra time, they are delicious marinated in garlic infused olive oil with dried oregano and sea salt

 

• Make quinoa spaghetti according to package in salted water (I prefer the Andean Dream brand) and toss with garlic oil when done cooking
• Add halved cherry tomatoes, chopped bacon & arugula to noodles
• Top with grated parmesan cheese

 

Cheers and God Bless!