One-Pan Low FODMAP Pasta & Vegetables

Name: One-Pan Low FODMAP Pasta & Vegetables
Yield: 4 servings
Ingredients: 3 tablespoons Garlic-Infused Oil, (made with olive oil or purchased equivalent); ½ cup (32 g) chopped scallions, (green parts only); 3 1/2 cups (840 ml) water; Kosher salt; 12- ounces (340 g) low FODMAP, gluten-free rotini or fusilli; 4- ounces (115 g) pattypan squash, ( trimmed and grated); ½ dry pint cherry tomatoes, (halved); 1 medium carrot, (trimmed, peeled and julienned); ½ red bell pepper, (cored and cut into strips); 4- ounces (115 g) fresh baby kale leaves; 2 tablespoons unsalted butter; 3- ounces (85 g) finely grated Parmesan cheese; 2 tablespoons freshly squeezed lemon juice, (plus 1 teaspoon finely grated lemon zest); ½- ounce fresh basil leaves, (torn); Freshly ground black pepper

1000+ Low FODMAP Recipes! Kitchen tested family friendly recipes. Gluten-free and lactose-free options. Breakfast, Lunch, Dinner, Snacks, Dessert and Beverages. Vegan, Vegetarian and Plant-Based options too!

🥗Vegan 🥗Vegetarian 🥗Gluten-Free

Total

Servings

4

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Justapinch · by www.fodmapeveryday.com

Ingredients

3 tablespoons Garlic-Infused Oil, (made with olive oil or purchased equivalent)
½ cup (32 g) chopped scallions, (green parts only)
3 1/2 cups (840 ml) water
Kosher salt
12- ounces (340 g) low FODMAP, gluten-free rotini or fusilli
4- ounces (115 g) pattypan squash, ( trimmed and grated)
½ dry pint cherry tomatoes, (halved)
1 medium carrot, (trimmed, peeled and julienned)
½ red bell pepper, (cored and cut into strips)
4- ounces (115 g) fresh baby kale leaves
2 tablespoons unsalted butter
3- ounces (85 g) finely grated Parmesan cheese
2 tablespoons freshly squeezed lemon juice, (plus 1 teaspoon finely grated lemon zest)
½- ounce fresh basil leaves, (torn)
Freshly ground black pepper

15 Ingredients

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Instructions

1
Heat the oil over medium heat in a large straight-sided skillet until shimmering. Add scallion greens and sauté until soft, but not browned. Add the water, a large pinch of salt and stir in the pasta, cover and bring to a boil. Cook for 4 minutes, then stir in the shredded squash, tomatoes, carrot and red bell pepper. Cover and continue to simmer for about 4 minutes more or until the pasta is quite al dente. Stir in the kale and cook about 1 minutes more until pasta is just done. Do not let the water completely evaporate; the dish should look juicy.
2
Remove from heat; stir in butter, Parmesan, the lemon juice, zest and basil. Toss everything together well; if mixture looks dry, drizzle in a little more oil. Taste and season with salt and pepper and serve immediately.

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