Lemon Veggie Pasta – Gluten Free, Low FODMAP

I love this summer pasta and it’s a good way to sneak in some veggies! 

• 1 box of quinoa noodles (I use Andean Dream fusilli style)
• 1 Massel plant-based stock cube
• Shredded zucchini or yellow squash
• Fresh thyme sprig
• Fresh lemon juice
• Fresh basil
• Burrata cheese

 

Boil noodles with stock cube until they are al dente and most of the water is absorbed – I start with 1 cup of water and add more as needed

Add squash and cook for 1-2 more minutes

Add squeeze of lemon juice and top with fresh basil and burrata to serve

 

Cheers and God Bless!