One-Pan Low FODMAP Pasta & Vegetables - FODMAP Everyday

Name: One-Pan Low FODMAP Pasta & Vegetables - FODMAP Everyday
Total time: 30 min
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

www.fodmapeveryday.com

Make our One-Pan Low FODMAP Pasta & Vegetables in less than 30 minutes! Colorful, flavorful, nutritious and super simple. Easy enough for beginner cooks.

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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