This recipe is a light roasted vegetable pasta sauce for use with gluten-free pasta. It is a great recipe for a warm summers day to eat alfresco.
Ingredients
1 tablespoon of garlic flavoured olive oil
1 teaspoon of cinnamon
1/2 lemon
1/2 aubergine
1 courgette
2 orange peppers
100 g black olives
Grated parmesan (vegetarian or vegan)
Method
Mix the oil, cinnamon and juice from the lemon and season with salt and pepper.
Chop the courgette and aubergine and then roast.
Roast the peppers separately, remove skin and blend till smooth
Add the roasted vegetables to the peppers and chop, add the olives.
Add to cooked warm gluten-free pasta and serve.
Sprinkle with parmesan cheese.
Updated 22.11.14
Clinical Alimentary 
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Yum, that salad looks marvelous and I am going to try it. Quinoa is quite high calorie…so I like to add some low cal veggies. My challenge is my weight. It is a work in progress.
Thanks for your comment Anne I hope your ‘work in progress’ is successful – remember it’s a marathon not a sprint!’
Reblogged this on Home of the Heaton's and commented:
Here is another re-blog from clinicalalimentary! Low FODMAP friendly Pasta!!!