Fody’s Low-FODMAP Primavera Pasta

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 15 minutes

Cooking Time: 15 minutes

Makes 4 servings

Description of 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

                  Directions for Low-FODMAP Primavera Pasta

                  1. 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.

                  2. 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.

                  3. 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.

                  4. 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

                          low-fodmap-food-blogger-dede-wilson

                          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.

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                          Garden Herb Salad Dressing
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