Menopause can be a tricky time for women but there are plenty of things they can try to relieve unfortunate symptoms.
Positive Pause shared a tasty menopause-friendly pasta dish which is helpful for weight loss, digestion and reducing inflammation.
Fennel, courgette and lemon pasta is a “scrumptious and healthy menopause pasta dish”.
Positive Pause said: “Fennel has been shown to help with digestion by reducing inflammation in the bowels and decreasing bacteria that cause gassiness, so if you are experiencing digestive problems in perimenopause, this is a dish to try!”
This delicious pasta dish takes just 10 minutes to prep and another 15 to cook, so makes for the perfect easy mid-week meal. The recipe serves four but quantities can be amended depending on party size.
READ MORE: Jamie Oliver shares how to make ‘perfect’ scrambled eggs – ‘beautiful’ and easy
Ingredients
400g whole wheat pasta
25g butter
50g pine nuts
Two cloves garlic, finely chopped
One large fennel, thinly sliced, save any fronds for dressing
Two large courgettes, grated
10 sundried tomatoes, chopped
Finely grated zest and juice of one lemon
150ml crème fraiche
Three tbsp fresh basil, finely chopped
Parmesan cheese to serve
Don’t miss…
Menopause and nutritional expert shares simple tip for weight loss[EXPERT]
Ripen an avocado in just two minutes using easy microwave method[HACK]
Jamie Oliver’s ‘delicious’ pasta dish is ‘super easy’ and cooks in 25 minutes[RECIPE]
- Advert-free experience without interruptions.
- Rocket-fast speedy loading pages.
- Exclusive & Unlimited access to all our content.
Method
Lightly toast the pine nuts in a large non-stick frying pan, tossing until golden. Put aside. Melt the butter in the pan and fry the garlic on a low heat. Once the garlic has softened, add the fennel and cook for five minutes until this starts to soften too. Add in the courgettes and sundried tomatoes, stir, and cook for three to five minutes until the veggies are tender.
Meanwhile, bring a large pan of salted water to the boil and cook the pasta, ensuring you adhere to packet instructions. Drain the pasta but retain a small amount of the pasta water for later.
Once the vegetables are tender, add the lemon zest and juice, crème fraiche, basil and drained pasta and stir. You can add a little pasta water for a lighter sauce, or give it a miss for a thicker consistency. Check the seasoning, add the pine nuts and top with parmesan shavings.
Source: Read Full Article