Reflux Friendly Cooking is a weekly feature that will be full of quick and easy food ideas that are acid reflux friendly and can be easily modified to meet the needs of everyone in your family! Each week I’ll provide a simple menu that is designed for easy digestion. I’ll also give you suggestions on how to modify the same recipe for others in your family without acid reflux disease. Bon Appétit!
The availability of fresh produce makes this the perfect time of year to make this dish. Sometimes raw vegetables can be hard to digest, but roasting the veggies first can make them easier on the stomach. Feel free to pick and choose which vegetables you add to the pasta.
1 pound pasta (rice pasta works just as well and the shape doesn’t matter)
2 carrots, peeled and cut into thin strips
2 yellow squash
1 yellow bell pepper
1/4 cup olive oil
salt and pepper to taste
1/2 cup grated Parmesan cheese (you can use rice cheese if dairy is bothersome)
Preheat the oven to 400 degrees. Toss the vegetables in the oil, salt and pepper. Arrange the vegetables on a large baking sheet. Bake for 20 minutes, stirring after about 10 minutes. In the meantime, cook the pasta to al dente (following the instructions on the pasta box). Drain, reserving 1 cup of the cooking liquid. Toss the pasta with the vegetables and the liquid to combine. Sprinkle with the Parmesan cheese and serve warm.