One-Pan Low FODMAP Pasta & Vegetables

Name: One-Pan Low FODMAP Pasta & Vegetables
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

"1000+ Low FODMAP Recipes! Kitchen tested family friendly recipes. Gluten-free and lactose-free options. Breakfast, Lunch, Dinner, Snacks, Dessert and Beverages. Vegan, Vegetarian and Plant-Based options too!..."

INGREDIENTS

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3 tablespoons Garlic-Infused Oil, (made with olive oil or purchased equivalent)

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½ cup (32 g) chopped scallions, (green parts only)

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3 1/2 cups (840 ml) water

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Kosher salt

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12- ounces (340 g) low FODMAP, gluten-free rotini or fusilli

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4- ounces (115 g) pattypan squash, ( trimmed and grated)

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½ dry pint cherry tomatoes, (halved)

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1 medium carrot, (trimmed, peeled and julienned)

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½ red bell pepper, (cored and cut into strips)

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4- ounces (115 g) fresh baby kale leaves

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2 tablespoons unsalted butter

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3- ounces (85 g) finely grated Parmesan cheese

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2 tablespoons freshly squeezed lemon juice, (plus 1 teaspoon finely grated lemon zest)

•

½- ounce fresh basil leaves, (torn)

•

Freshly ground black pepper

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