Looking for your next low fodmap family favourite? Crispy Prosciutto Pasta is a huge winner in our house. While the original Australian Women’s Weekly (adapted from Sensational Stir-fries, 1995) was reliant on garlic, a few tweaks here and there and it’s easily converted into a low fodmap dish that the whole family will enjoy! This adaptation boosts the flavour via an extra punchy dressing and reduces the amount of cherry tomatoes to limit fructose. Garlic-infused oil adds all the taste without any unwanted side-effects!

NOTES FOR FODMAPPERS

• CHERRY TOMATOES - sadly, cherry tomatoes have recently been re-tested for fodmap content by Monash University and the low fodmap serving size is now 45g (or 3 cherry tomatoes per person per meal, depending on size). As this recipe serves 4, we recommend you use 180g (divided among 4) to limit fructose content. If you halve the cherry tomatoes, they look like the small serving goes further.

• FETTUCCINE - while gluten isn’t a fodmap, wheat pasta contains moderate amounts of fructans which is why we suggest using gluten-free, spelt, rice, corn or quinoa pasta. Check the Monash app for pasta-specific serving sizes.

• PROSCUITTO - prosciutto doesn’t contain fodmaps, but can be high in fat which can affect gut motility when consumed in large quantities.