Ingredients
Uncooked couscous, 1/3 cup
Olive oil, 2 teaspoons
1 Small zucchini, cut into ¼ by ½-inch strips
Shredded carrots, ½ cup
A dash of onion powder
Fresh or thawed frozen corn kernels, ½ cup
Salt , ¼ teaspoon
Preparation
Cook couscous according to package directions, omitting salt and fat. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, and sauté 2 minutes. Add carrot and onion, and sauté 4-5 minutes, until vegetables are tender.
Stir in corn and couscous, and cook until heated through. Season with salt.
Couscous sautéd with zucchini and corn make a surprisingly delicious meal for burn-sensitive stomachs.
Prep Time: 5 minutes
Cook Time: 15 minutes
Serving: 2
Read more: http://www.beliefnet.com/Health/Physical-Health/Healthy-Heartburn-Friendly-Recipes.aspx?p=6#ixzz1de5sccF2
Ingredients
Rigatoni (or other pasta), 4 ounces
Olive oil, 2 teaspoons
A dash of garlic powder
1 Medium zucchini, sliced
Spinach, packed, 4 cups
Salt, 1/8 teaspoon
Walnuts, roughly chopped, ¼ cup
Preparation
Cook pasta according to package directions, omitting salt and fat. Drain and set aside, reserving about ½ cup of the pasta water.
Meanwhile, heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add garlic and sauté for 1-2 minutes, until fragrant. Add zucchini and sauté until slightly golden, 3-4 minutes.
Turn the heat down to low, and add the drained pasta and the spinach to the skillet. Toss with the zucchini until evenly distributed and the spinach is slightly wilted. Add some of the reserved pasta water if the mixture seems dry.
Season with salt to taste. Top with the walnuts and serve.
Simple spinach, zucchini, and walnut pasta; a satisfying and heartburn-free result.
Prep time: 10 minutes
Cook time: 15 minutes
Serving: 2
Read more: http://www.beliefnet.com/Health/Physical-Health/Healthy-Heartburn-Friendly-Recipes.aspx?p=2#ixzz1ddxtGwBI
