Lemon Parm Veggie Pasta – GF & Low FODMAP

This is one of my favorite fast food meals – on the table in about 25 minutes

• Quinoa noodles
• Assorted vegetables (I used orange bell peppers; purple carrots; frozen green beans & baby bella mushrooms - use canned mushrooms or fresh oyster mushrooms if you are sensitive to mannitol – I have not had an issue with portabellas)
• Garlic infused olive oil
• Parmesan cheese
• Butter or ghee
• Lemon
• Sea salt

• Clean and cut vegetables while bringing water to a boil
• Add noodles and cook according to package instructions (about 15 minutes)
• Saute vegetables in garlic infused olive oil and a touch of butter or ghee
• Shred parmesan cheese while vegetables and noodles are cooking
• Drain noodles (reserve some pasta water), add about a tablespoon of butter or ghee, drizzle in olive oil, add shredded cheese, mix to combine and add a touch of pasta water if the sauce is too thick, add vegetables and squeeze fresh lemon juice over the top, salt to taste.

Cheers and God Bless!