Just north of Milan is a mountainous region of Lombardy known for its epic skiing, spas, bresaola (dried slices of beef similar to prosciutto) and a hearty pasta dish called Pizzoccheri. Pizzoccheri is a robust dish of short buckwheat pasta cooked up with potatoes, cabbage, butter and cheese.
My first introduction to buckwheat pasta was as a child visiting family in Milan. My aunt hand-prepared a hearty buckwheat pasta dish similar to Pizzoccheri. The pasta was rich and heavy with a smoky flavor, in other words-delicious! Traditionally Pizzoccheri pasta is made with 80% buckwheat flour and 20% wheat flour, which is not low-FODMAP. I buy 100% buckwheat pasta from Felicia Organic or use soba noodles.
This recipe is lighter and perfect for a one dish meal.
Pizzoccheri with Potatoes, Zucchini, Green Beans, Spinach and Parmesan Cheese
- 9 ounces Buckwheat Pasta or 8 ounces Soba noodles
- 3 medium yellow potatoes, peeled and diced
- 2 small zucchini, diced
- 300 grams green beans (about 4 handfuls)
- 2 handfuls of washed baby spinach
- 2-3 Tablespoons garlic infused oil
- 1/4 cup or more of grated Parmesan cheese
- salt, to taste
- Bring a large pot of salted water to boil. Once boiling add the green beans and cook for 5 minutes. With tongs remove green beans and set aside to drain in colander.
- Add the potatoes to the same boiling water as you cooked the green beans, cook 5 minutes before adding the buckwheat pasta. Cook pasta 10 minutes or per instructions on pasta box. Be sure the pasta is al dente before draining and set aside.
- Meanwhile heat the garlic infused oil in large sauté pan and cook the zucchini for 3-5 minutes on medium-low, mixing often. Add the spinach, cover the pan and allow spinach to wilt. Remove zucchini and spinach mixture from heat.
- In a large bowl combine the green beans, pasta, potatoes, zucchini and spinach mixture. Sprinkle with parmesan cheese, salt to taste and drizzle olive oil if pasta is dry.
Wishing you a healthy gut!