Tomatoes are full of health-promoting nutrients including minerals, vitamins C and E, β-carotene, lutein and flavonoids such as quercetin[1]. It is an excellent source of the antioxidant lycopene (the red pigment in tomatoes) and studies have shown that tomato consumption is associated with a decreased risk of certain types of cancer, including breast cancer and prostate cancer, and cardiovascular diseases[2]. Certain variants such as the San Manzano tomato and cherry tomatoes are particularly high in lycopene[3].
Nothing beats fresh sun ripened tomatoes but cooking actually increases the bioavailability of lycopene. Keep the skins on as these are full of lycopene
Red Pesto + Roasted Vegetable Penne (Low FODMAP)
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One serving of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™ read more |
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Diversity score = 11.5 of your 30 weekly plant types contributing to a more diverse gut microbiome read more |
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Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels. |
| vegetarian | |
| 1 person | 369g |
| 2 people | 750g |
| cooking | microwave / oven |
Penne Pasta (GLUTEN FREE) [brown rice flour] (22%), Water, Chopped Tomato (13.6%), Aubergine (12.2%), Carrot, Courgette (6.5%), Extra Virgin Olive Oil (4.3%), Red Pepper (1.9%), Tomato Puree [tomato], Kalamata Olives [olives, water, salt, red wine vinegar, extra virgin olive oil] (1.6%), Italian Hard Cheese (MILK) [MILK Salt, Microbial Enzymes}, Fennel, Chive, Sundried Tomatoes [Sundried tomatoes, Salt] (0.9%), Sweet Noble Paprika, Parsley Flat, Herb Mix, Tapioca Starch, Sea Salt, Fennel Ground, Black Pepper
For allergens please see ingredients in bold.
this meal contains a FODMAP safe amount of tomatoes
this meal contains a FODMAP safe amount of red pepper
this meal contains a FODMAP safe amount of courgette
read more about how we develop our Low FODMAP meals
| Typical Values | per 100g | per 369g |
|---|---|---|
| energy kJ | 617 | 2278 |
| energy kCal | 147 | 543 |
| fat g | 6 | 22 |
| of which saturates g | 1 | 4 |
| carbohydrates g | 19 | 69 |
| of which sugars g | 2 | 8 |
| fibre g | 2 | 9 |
| protein g | 3 | 12 |
| salt g | 0.5 | 1.7 |
Per Serving:
Vitamin A (ret eq)
741.7 ug
91.3% of RI
Vitamin C
4.1 mcg
4.9% of RI
Vitamin K
42.1 ug
56.7% of RI
Folates (B9)
46.1 ug
23.7% of RI
Phosphorus
120.294 mg
17.2% of RI
Manganese
0.9 mg
43.1% of RI
Selenium
1.1 ug
2% of RI
Potassium
667.9 mg
32.9% of RI
Sat Fat
4 g
20.4% of RI
RI = Reference Intake
Low Sugar
Low Saturated Fat - Heart*
Source of Fibre
Source of Vitamin A - Skin, Eye
High in Vitamin A - Immunity
Source of Vitamin C - Brain**, Immunity, Energy
Microwave
1 Person
microwave 800W
8.5 mins
Remove sleeve and pierce film with a sharp knife. Cook for 4.5 mins. Stir and cook for a further 4 mins. Rest for 2 mins, check piping hot & enjoy!
2 People
microwave 800W
16 mins
Remove sleeve and pierce film with a sharp knife. Cook for 10 mins. Stir and cook for a further 6 mins. Rest for 2 mins, check piping hot & enjoy!
Oven
1 Person: oven 195°C / 175°C Fan / Gas mark 5
50 mins
Preheat oven Remove sleeve and pierce film with a sharp knife. Cook for 40 mins, ideally on a flat baking tray, stir then cook for a further 10 mins. Rest for 3 mins, check piping hot & enjoy!
2 People: oven 195°C / 175°C Fan / Gas mark 5
60 mins
Preheat oven Remove sleeve and pierce film with a sharp knife. Cook for 50 mins, ideally on a flat baking tray, stir then cook for a further 10 mins. Rest for 3 mins, check piping hot & enjoy!
Microwave
Oven
Contains gluten, onion, garlic, soy, milk.
Get in touch if you’d like to know more.
We use tree nuts in almost all our meals.
Please note that our kitchen does handle celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites. Please drop us an email to hello@fielddoctor.co.uk if you’d like to know more.
Keep frozen below -18C and do not refreeze if defrosted.
