|
Prep Time: 15 minutes |
Cooking Time: 15 minutes |
Makes 4 servings |
Fody’s Low-FODMAP Primavera Pasta
This homemade Primavera Pasta recipe is perfect for summer, but you can enjoy it anytime you need a low-FODMAP dinner idea and a burst of bright summer flavor! It’s a gut-friendly pasta dish that’s brimming with veggies and freshness. Served with a refreshing garden herb salad, this meal is perfect to enjoy al fresco or as a cozy night in!
Ingredients for Fody’s Low-FODMAP Primavera Pasta
- 8 oz. gluten-free penne or rotini
- 2 tbsp Fody’s Garlic Infused Olive Oil, divided
- 1 lb. raw peeled and deveined shrimp
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tsp dried parsley
- ⅓ cup diced or sliced zucchini
- ¼ cup cherry tomatoes, halved
- 1 jar Fody’s Marinara
- 1 cooked ear fresh corn, kernels removed
- 1 8 oz. ball burrata
- 5-6 large fresh basil leaves, sliced
Garden Herb Salad
- 5 oz. spring mix
- ⅓ cup Fody’s Garden Herb Salad Dressing
- ⅓ cup shredded dairy-free parmesan cheese
- ¼ avocado, sliced
- ½ cup diced or thinly sliced seedless cucumber
Directions for Low-FODMAP Primavera Pasta
- To start your low-FODMAP Primavera Pasta, cook the gluten-free pasta according to the package directions in salted water, then drain it. In a mixing bowl, add shrimp, salt, pepper, and parsley. Stir gently.
- Heat a large pan on medium heat. Add 1 tablespoon of garlic oil and add the shrimp in a single layer. Cook for 1-2 minutes, then flip them and cook for another couple of minutes, until the shrimp are cooked through. Transfer shrimp to a plate.
- Add the remaining tablespoon of garlic-infused extra-virgin olive oil to the pan. Add the zucchini and cook for 1-2 minutes, then add tomatoes along with a dash of salt and pepper. Cook for another 2 minutes. Add marinara and corn, stir gently and heat until warmed thoroughly. Add pasta and stir gently. Serve your low-FODMAP Primavera Pasta topped with chunks of burrata and sprinkled with basil.
- To make the salad, add spring mix to a mixing bowl. Add garden herb dressing and gently toss. Top with parmesan, tomatoes, avocado and cucumber.
About the Chef
Janet Gronnow
Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.
So, what are you waiting for?
Shop from some of our best selling, low FODMAP foods.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.
Your cart -
Your cart is currently empty.