Description
Low FODMAP primavera! A simple vegetarian pasta with vegetables, olive oil and parmesan cheese. Gluten-free and low budget.
Ingredients
Scale
- 400 g (14.1 oz) gluten-free penne
- 200 g (7.1 oz) carrot, cleaned and cut into slices
- 250 g (8.8 oz) zucchini
- 180 g (6.3 oz) cherry tomatoes
- 200 g (7.1 oz) canned mushrooms
- 2 tbsp extra virgin olive oil
- 1 tbsp olive oil
- 60 g (2.1 oz) grated cheese (I used parmesan cheese)
- Optional: 2 stalks of spring onion, the green part
- Optional: fresh basil
Instructions
- Bring a pan of water to the boil. Cook the penne according to package directions. Drain and reserve some of the cooking liquid. Return the pasta to the pan with the lid on.
- Meanwhile, cut the carrots into slices and the zucchini into small pieces.
- Wash and halve the cherry tomatoes.
- Drain the mushrooms from a jar, rinse them well and let them drain.
- Heat 1 tbsp olive oil in a pan and add the carrot and zucchini. Cook for 3-4 minutes until the vegetables have softened.
- Then add the mushrooms and fry for 2 minutes.
- Finally add the tomatoes and fry them for another 2 minutes.
- If you are using cream: add in the cream and mix everything well. Let it simmer on low heat for 4 minutes. Skip the step where you add the cooking liquid to the pasta.
- Add 2 tbsp cooking liquid to the pan with vegetables and also add the pasta. Stir well.
- Drizzle a little extra virgin olive oil and 1 tbsp lemon juice over the pasta. Also sprinkle 60 g grated parmesan cheese on top. Stir well.
- Taste and season further with salt and pepper. Optionally garnish with some fresh basil.
- Cook Time: 15 min
- Category: Dinner
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 of the recipe)
- Calories: 512
- Fat: 12
- Carbohydrates: 83
- Fiber: 7
- Protein: 14
