Low FODMAP Pasta Primavera
Our one-pan Low FODMAP Pasta Primavera features low FODMAP amounts of asparagus and peas! YES you can have these vegetables & the recipe explains it all.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
Cooking tools:
- Straight-sided skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Wooden spoon
- Tongs
- Colander
- Grater
- Citrus press
- Microplane
- Pepper mill
- Stove
- Saucepan
- Serving platter
- Plate
- Mixing bowl
- Kosher salt
Ingredients
- 2 tablespoons Onion-Infused Oil, (made with shallots and olive oil; extra if needed)
- 1/3 cup (24 g) chopped chives (or scallion greens)
- 3 1/2 cups (840 ml) water
- Kosher salt
- 12 ounces (340 g) low FODMAP, gluten-free penne, (such as Jovial brand)
- 3 asparagus stalks (50 g), (trimmed, cut into 2-inch (5 cm) lengths)
- 3 ounces (85 g) fresh baby arugula leaves
- 3 ounces (85 g) fresh baby spinach leaves
- 40 grams frozen peas, (about 1/4 cup)
- 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)
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh tarragon
- Freshly ground black pepper
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