Low FODMAP Pumpkin & Ricotta Pasta Bake - A Little Bit Yummy
This golden cheesy low FODMAP pumpkin and ricotta pasta bakes make me happy! It's filling, it's tasty and it's so simple to make!
Ingredients
- 1 olive oil
- 500 Japanese pumpkin (Kabocha squash or Buttercup squash) OR carrot
- 1 garlic infused oil*
- 90 baby spinach
- 400 plain roma/plum tomatoes with juice canned*
- 160 gluten free penne pasta made from rice and corn*
- 0.5 ricotta
- 57 fresh basil
- colby or cheddar cheese
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