Go Back
–+ servings
GF Pasta Prima Vera

Low FODMAP Spring Pasta Primavera

This is a low FODMAP recipe packed with flavorful and fresh spring veggies.
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Course: Dinner, Lunch
Cuisine: Italian
Keyword: low fodmap, pasta
Servings: 4 people

Equipment

  • Large pot, sieve, large bowl

Ingredients

  • 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

Instructions

  • 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.
Tried this recipe?Let us know how it was!