Low FODMAP Spring Pasta Primavera
This is a low FODMAP recipe packed with flavorful and fresh spring veggies.
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Course: Dinner, Lunch
Cuisine: Italian
Keyword: low fodmap, pasta
Servings: 4 people
- 10 oz Gluten Free Pasta GF Barilla Brand
- salt
Spring Vegetables
- 1/4 Cup Olive Oil EVOO
- 2 Cups broccoll florets
- 1 med yellow squash cubed
- 1 med green zucchini cubed
- 1 large red bell pepper julienned
- 1 C cherry tomatoes cut in half
- 2 Tbsp fresh lemon juice 1 lemon
- 1/2 C shredded parmesan cheese
- 2 Tbsp fresh basil
- 1 tsp italian herbs dried
Bring a large pot of water to a boil. Cook gluten free penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat. Add broccoli and bell pepper then saute 2 minutes.
Add yellow squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened. Add tomatoes and Italian seasoning and saute 2 minutes longer.
Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
Toss in 1/4 cup parmesan and basil then serve with remaining parmesan on top.