Broccoli Cheese Spaghetti – GF and Low FODMAP

I love anything with pasta and this is a quick 20-minute meal.  I like to buy the organic bags of already cut broccoli florets to save even more time

• Quinoa noodles – spaghetti style
• Broccoli florets
• Parmesan cheese
• White cheddar cheese
• 1 tablespoon or so of olive oil (preferably garlic infused)
• 1 tablespoon butter or ghee (can be replaced with olive oil)
• Sea salt
• Fresh herbs – chives, parsley, basil

• Cook pasta according to package instructions (about 15 minutes of boiling)
• Blanch broccoli florets for about 3 minutes or until crisp tender (you could also steam instead)
• Grate parmesan and cheddar cheese (about 1/3 cup each for one box of noodles)
• Drain noodles and reserve some pasta water
• Stir in olive oil, butter, cheese and some pasta water to get desired consistency
• Add sea salt to taste and broccoli
• Top with fresh herbs

Note: you may have to adjust the quantity of cheese (my husband would use at least a whole cup) and the amount of olive oil – I tend to just keep drizzling until I get the consistency I want

Cheers and God Bless!