Tired of pasta causing digestive discomfort? You’re not alone! This roundup of 29 delicious low FODMAP pasta recipes is packed with comforting, easy-to-make dishes that are gentle on sensitive stomachs. From quick weeknight dinners to cozy favorites, there’s something here for everyone. Dive in and discover meals you can enjoy without worry!
Lemon Garlic Shrimp Pasta
Get ready to elevate your pasta game with this zesty, garlicky masterpiece. Grab your skillet and let’s transform simple ingredients into restaurant-quality comfort food in under 20 minutes.
Ingredients
– For the pasta: 8 oz linguine, 4 quarts water, 1 tbsp salt
– For the shrimp: 1 lb large shrimp (peeled and deveined), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
– For the sauce: 4 cloves garlic (minced), 1/4 cup fresh lemon juice, 1/4 cup chicken broth, 3 tbsp unsalted butter, 1/4 tsp red pepper flakes, 1/4 cup chopped fresh parsley
Instructions
1. Bring 4 quarts of water and 1 tbsp salt to a rolling boil in a large pot.
2. Add 8 oz linguine and cook for 9-11 minutes until al dente (tip: taste a strand at 9 minutes for perfect texture).
3. Drain pasta, reserving 1/2 cup pasta water, and set aside.
4. Pat 1 lb shrimp completely dry with paper towels to ensure proper searing.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp in a single layer and season with 1/2 tsp salt and 1/4 tsp black pepper.
7. Cook shrimp for 2 minutes per side until pink and opaque, then transfer to a plate.
8. Reduce heat to medium and add 4 cloves minced garlic to the same skillet.
9. Cook garlic for 30 seconds until fragrant but not browned.
10. Pour in 1/4 cup lemon juice and 1/4 cup chicken broth, scraping up any browned bits.
11. Add 3 tbsp butter and 1/4 tsp red pepper flakes, stirring until butter melts completely.
12. Return cooked shrimp and any accumulated juices to the skillet.
13. Add drained pasta and 1/4 cup chopped parsley to the skillet.
14. Toss everything together, adding reserved pasta water 1 tbsp at a time until sauce coats pasta evenly (tip: the starchy water helps emulsify the sauce).
15. Serve immediately while hot.
Creamy, tangy sauce clings to every strand of pasta while plump shrimp add juicy bursts of flavor. Try topping with extra lemon zest and crusty bread for soaking up every last drop of that glorious garlic butter sauce.
Zucchini Noodle Bolognese
Ready to spiral your way to a healthier pasta night? This zucchini noodle bolognese swaps carbs for fresh veggie ribbons without sacrificing that rich, meaty flavor we all crave. Get your spiralizer ready—this one’s a game-changer.
Ingredients
For the Bolognese Sauce:
– 1 tbsp olive oil
– 1 lb ground beef (85% lean)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Zucchini Noodles:
– 4 medium zucchinis, spiralized
– 1/4 cup grated Parmesan cheese
– Fresh basil leaves for garnish
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it up with a spatula until browned.
3. Stir in 1 diced yellow onion and cook for 3-4 minutes until translucent.
4. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 1 can crushed tomatoes, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Tip: For deeper flavor, let the sauce simmer uncovered for 15-20 minutes, stirring occasionally.
7. While sauce simmers, spiralize 4 zucchinis into noodles using a spiralizer.
8. Tip: Pat zucchini noodles dry with paper towels to prevent a watery sauce.
9. Reduce heat to low and gently fold zucchini noodles into the sauce.
10. Cook for 2-3 minutes just until zucchini is tender but still has bite.
11. Tip: Avoid overcooking—zucchini noodles turn mushy quickly.
12. Remove from heat and stir in 1/4 cup grated Parmesan cheese.
13. Garnish with fresh basil leaves before serving.
You’ll love the al dente texture of the zucchini against the hearty, savory bolognese—it’s satisfying without feeling heavy. Try topping with extra Parmesan and a drizzle of olive oil for a restaurant-worthy finish. Perfect for a quick weeknight dinner that feels indulgent yet light.
Spinach and Ricotta Stuffed Shells
Just when you thought pasta couldn’t get more comforting—enter these spinach and ricotta stuffed shells. Jam-packed with creamy filling and smothered in marinara, they’re the ultimate crowd-pleaser. Get ready to level up your dinner game.
Ingredients
For the Filling:
– 16 oz ricotta cheese
– 10 oz frozen spinach, thawed and squeezed dry
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For Assembly:
– 18 jumbo pasta shells
– 24 oz marinara sauce
– 1/2 cup shredded mozzarella cheese (for topping)
– 2 tbsp chopped fresh basil
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the jumbo pasta shells and cook for 9 minutes until al dente.
4. Drain the shells and rinse with cold water to stop the cooking process.
5. In a large bowl, combine the ricotta cheese, thawed spinach, 1 cup mozzarella, Parmesan, egg, garlic powder, salt, and black pepper.
6. Mix until fully incorporated—don’t overmix to keep the filling light.
7. Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish.
8. Using a spoon, fill each pasta shell with the ricotta mixture.
9. Arrange the stuffed shells in a single layer in the baking dish.
10. Pour the remaining marinara sauce over the top of the shells.
11. Sprinkle the 1/2 cup mozzarella cheese evenly over the sauce.
12. Cover the dish with aluminum foil and bake for 25 minutes.
13. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
14. Let the dish rest for 5 minutes before serving to allow the filling to set.
15. Garnish with chopped fresh basil.
But wait—the best part is the contrast between the tender pasta, creamy filling, and zesty tomato sauce. Serve it alongside garlic bread for dipping, or top with extra Parmesan for a salty kick. This dish reheats beautifully, making it perfect for meal prep or next-day leftovers.
Tomato Basil Penne
Absolutely craving that fresh, vibrant pasta? This tomato basil penne delivers big flavor with minimal effort—perfect for busy weeknights. Grab your ingredients and let’s get cooking!
Ingredients
For the pasta:
– 12 oz penne pasta
– 1 tbsp salt
For the sauce:
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1/4 cup fresh basil, chopped
– 1 tsp sugar
– 1/2 tsp black pepper
– 1/2 tsp red pepper flakes (optional)
For finishing:
– 1/4 cup grated Parmesan cheese
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add 1 tbsp salt and 12 oz penne pasta to the boiling water.
3. Cook pasta for 9-11 minutes, stirring occasionally, until al dente (firm to the bite).
4. Drain pasta in a colander, reserving 1/2 cup pasta water.
5. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
6. Add 3 cloves minced garlic and sauté for 1 minute until fragrant (do not brown).
7. Pour in 1 (28 oz) can crushed tomatoes and stir to combine.
8. Add 1 tsp sugar, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes (if using).
9. Simmer sauce uncovered for 10 minutes, stirring occasionally, until slightly thickened.
10. Stir in 1/4 cup chopped fresh basil and cook for 1 minute.
11. Add drained pasta to the skillet and toss to coat in sauce.
12. Pour in reserved pasta water, 2 tbsp at a time, until desired consistency is reached.
13. Remove from heat and sprinkle with 1/4 cup grated Parmesan cheese.
14. Toss once more and serve immediately.
Tip: Reserve pasta water—its starch helps emulsify the sauce for a silky finish. Fresh basil added at the end preserves its bright flavor. Taste sauce before adding salt, as canned tomatoes vary in sodium.
Ready to dig in? The penne boasts a tender-yet-firm texture, hugged by a robust, herb-forward sauce with subtle heat. Serve it straight from the skillet for a family-style vibe, or top with extra basil and a drizzle of olive oil for Instagram-worthy flair.
Spring Vegetable Spaghetti
Zesty spring vegetables transform ordinary spaghetti into a vibrant masterpiece! Grab your skillet and let’s dive into this fresh, colorful dish that screams seasonal goodness.
Ingredients
For the pasta and vegetables:
– 12 oz spaghetti
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup asparagus, chopped into 1-inch pieces
– 1 cup peas (fresh or frozen)
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh basil, chopped
– Salt and pepper to season
For finishing:
– 1/4 cup grated Parmesan cheese
– 1 tbsp lemon juice
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat.
4. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
5. Tip: Don’t brown the garlic to avoid bitterness.
6. Add 1 cup chopped asparagus and cook for 3-4 minutes until bright green and slightly tender.
7. Stir in 1 cup peas and 1 cup halved cherry tomatoes, cooking for another 2 minutes.
8. Drain the cooked spaghetti, reserving 1/2 cup pasta water.
9. Add spaghetti to the skillet with vegetables.
10. Pour in reserved pasta water and toss to combine, creating a light sauce.
11. Tip: The starchy pasta water helps bind everything together.
12. Remove from heat and stir in 1/4 cup chopped basil and 1 tbsp lemon juice.
13. Season with salt and pepper, tossing to coat evenly.
14. Tip: Taste and adjust seasoning before serving for the best flavor.
15. Divide into bowls and top with 1/4 cup grated Parmesan cheese.
Springy spaghetti mingles with crisp-tender veggies for a lively bite. The lemon zest and Parmesan add a sharp, savory finish—perfect topped with extra basil or a drizzle of olive oil for serving.
Creamy Roasted Red Pepper Pasta
Elevate your pasta game with this creamy roasted red pepper sauce that comes together in under 30 minutes. Embrace the rich, smoky flavor that clings to every strand of pasta—perfect for busy weeknights when you crave restaurant-quality results without the fuss.
Ingredients
For the roasted red peppers:
– 2 large red bell peppers
– 1 tbsp olive oil
For the sauce:
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1/2 tsp smoked paprika
– 1/4 tsp red pepper flakes
– Salt to taste
For the pasta:
– 8 oz fettuccine pasta
– 2 tbsp reserved pasta water
Instructions
1. Preheat your oven to 425°F.
2. Halve the red bell peppers and remove the seeds and stems.
3. Place the peppers cut-side down on a baking sheet and drizzle with 1 tbsp olive oil.
4. Roast the peppers for 20 minutes until the skins are charred and blistered.
5. Transfer the roasted peppers to a bowl and cover with plastic wrap to steam for 10 minutes—this makes peeling easier.
6. While the peppers steam, bring a large pot of salted water to a boil and cook 8 oz fettuccine according to package directions until al dente.
7. Reserve 2 tbsp of pasta water before draining the pasta.
8. Peel the skins off the roasted peppers and discard them.
9. Combine the peeled peppers, 3 cloves minced garlic, 1/2 cup heavy cream, 1/4 cup grated Parmesan, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes in a blender.
10. Blend the mixture on high speed for 60 seconds until completely smooth and creamy.
11. Pour the sauce into a skillet and heat over medium-low for 3-4 minutes, stirring constantly to prevent curdling.
12. Add the drained pasta and 2 tbsp reserved pasta water to the skillet.
13. Toss the pasta with the sauce for 2 minutes until evenly coated and glossy.
14. Season with salt to taste and serve immediately.
Unbelievably creamy with a subtle smoky kick from the roasted peppers, this pasta clings to every noodle for maximum flavor in each bite. Try topping it with extra Parmesan and fresh basil for a colorful, restaurant-worthy presentation that’s totally Instagrammable.
Herbed Butter Mushroom Linguine
Craving something creamy and herbaceous? This mushroom linguine delivers with garlicky butter sauce and fresh herbs. Perfect for a quick weeknight dinner that feels fancy.
Ingredients
– For the pasta: 8 oz linguine, 1 tbsp salt
– For the mushrooms: 1 lb cremini mushrooms (sliced), 2 tbsp olive oil, 1/2 tsp black pepper
– For the sauce: 4 tbsp unsalted butter, 3 cloves garlic (minced), 1/4 cup heavy cream, 1/4 cup grated Parmesan cheese, 2 tbsp fresh parsley (chopped), 1 tbsp fresh thyme leaves
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add 1 tbsp salt and 8 oz linguine to the boiling water.
3. Cook linguine for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat.
5. Add 1 lb sliced cremini mushrooms and 1/2 tsp black pepper to the skillet.
6. Sauté mushrooms for 6-8 minutes until golden brown and moisture evaporates.
7. Reduce heat to medium and add 4 tbsp unsalted butter to the skillet.
8. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
9. Pour in 1/4 cup heavy cream and simmer for 2 minutes until slightly thickened.
10. Drain cooked linguine, reserving 1/4 cup pasta water.
11. Add linguine to the skillet with the sauce.
12. Toss pasta with sauce, adding reserved pasta water as needed to loosen.
13. Stir in 1/4 cup grated Parmesan cheese until melted.
14. Remove from heat and fold in 2 tbsp chopped fresh parsley and 1 tbsp fresh thyme leaves.
15. Serve immediately.
Rich, velvety sauce clings to every strand of pasta, with earthy mushrooms and bright herbs in each bite. Try topping with extra Parmesan and a squeeze of lemon for a zesty twist.
Pesto Chicken Pasta
Toss your boring dinner routine! This pesto chicken pasta delivers maximum flavor with minimal effort—perfect for busy weeknights when you need something fast and fabulous.
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper
For the pasta:
– 12 oz dried penne pasta
– 1 tbsp salt (for pasta water)
For the sauce:
– 1 cup basil pesto
– ½ cup heavy cream
– ¼ cup grated Parmesan cheese
– 2 cloves garlic, minced
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add 1 tbsp salt to the boiling water.
3. Add 12 oz penne pasta and cook for 9 minutes exactly (al dente).
4. Drain pasta in a colander, reserving ½ cup pasta water.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
6. Add 1 lb cubed chicken breasts in a single layer—don’t overcrowd the pan for better browning.
7. Season chicken with 1 tsp salt and ½ tsp black pepper.
8. Cook chicken for 5-6 minutes, flipping halfway, until internal temperature reaches 165°F.
9. Remove chicken from skillet and set aside.
10. Reduce heat to medium and add 2 minced garlic cloves to the same skillet.
11. Sauté garlic for 30 seconds until fragrant—watch closely to prevent burning.
12. Pour in ½ cup heavy cream and bring to a gentle simmer.
13. Whisk in 1 cup basil pesto until fully combined.
14. Add cooked pasta and chicken back to the skillet.
15. Toss everything together, adding reserved pasta water 2 tbsp at a time until sauce reaches desired consistency.
16. Sprinkle with ¼ cup Parmesan cheese and toss once more.
Unbelievably creamy with pops of fresh basil, the tender chicken and al dente pasta create a satisfying chew. Serve it straight from the skillet with extra Parmesan or mix in sun-dried tomatoes for a tangy twist!
Eggplant Pomodoro Bake
Bake this vibrant eggplant pomodoro and watch it disappear! Layers of tender eggplant, rich tomato sauce, and melted cheese come together in a dish that’s both comforting and impressive. Perfect for weeknights or entertaining, it’s a crowd-pleaser every time.
Ingredients
For the Eggplant:
– 2 large eggplants, sliced into 1/2-inch rounds
– 2 tbsp olive oil
– 1 tsp salt
For the Sauce:
– 2 cups canned crushed tomatoes
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/4 tsp red pepper flakes
For Assembly:
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Fresh basil leaves for garnish
Instructions
1. Preheat your oven to 400°F.
2. Arrange the eggplant slices in a single layer on two baking sheets.
3. Brush both sides of the eggplant slices with olive oil and sprinkle with salt.
4. Roast the eggplant for 20 minutes, flipping halfway through, until tender and lightly browned.
5. While the eggplant roasts, heat a saucepan over medium heat.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Pour in the crushed tomatoes, oregano, and red pepper flakes.
8. Simmer the sauce for 10 minutes, stirring occasionally.
9. Spread a thin layer of the tomato sauce on the bottom of a 9×13-inch baking dish.
10. Layer half of the roasted eggplant slices over the sauce.
11. Top with half of the remaining sauce and half of the mozzarella cheese.
12. Repeat the layers with the remaining eggplant, sauce, and mozzarella.
13. Sprinkle the Parmesan cheese evenly over the top.
14. Bake uncovered for 25 minutes at 400°F until the cheese is bubbly and golden.
15. Let the bake rest for 5 minutes before serving.
16. Garnish with fresh basil leaves.
Tip: Salting the eggplant before roasting helps draw out excess moisture for a better texture.
Tip: For a deeper flavor, toast the garlic until golden but not browned.
Tip: Letting the bake rest before slicing helps the layers set neatly.
Unbelievably creamy eggplant melds with zesty tomato sauce and gooey cheese in every bite. Serve it alongside a crisp green salad or with crusty bread to soak up the delicious juices. This bake also makes fantastic leftovers—reheat gently to enjoy the flavors even more the next day.
Artichoke and Olive Rotini
Y’all need this artichoke and olive rotini in your life! It’s the ultimate pantry pasta that comes together in minutes with bold Mediterranean flavors. Seriously, your taste buds will thank you.
Ingredients
For the Pasta
– 12 oz rotini pasta
– 1 tbsp salt
For the Sauce
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and quartered
– 1/2 cup kalamata olives, pitted and sliced
– 1/4 tsp red pepper flakes
– 1/4 cup fresh parsley, chopped
– 1/4 cup grated Parmesan cheese
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tbsp salt to the boiling water.
3. Add 12 oz rotini pasta and cook for 9 minutes, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander, reserving 1/2 cup of pasta water.
5. Heat 2 tbsp olive oil in a large skillet over medium heat.
6. Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
7. Add 1 can quartered artichoke hearts and cook for 3 minutes until lightly browned.
8. Stir in 1/2 cup sliced kalamata olives and 1/4 tsp red pepper flakes.
9. Add the drained pasta to the skillet.
10. Pour in 1/4 cup of the reserved pasta water.
11. Toss everything together for 2 minutes until well combined and saucy.
12. Remove from heat and stir in 1/4 cup chopped fresh parsley.
13. Sprinkle with 1/4 cup grated Parmesan cheese before serving.
Zesty and vibrant, this pasta delivers a perfect al dente bite with briny olives and tender artichokes. The garlic-infused oil clings to every twist of rotini, making each forkful irresistible. Serve it warm with extra Parmesan or chill it for a fantastic pasta salad the next day.
Garlic Oil Pasta with Kale
OBSESSED with garlic? This pasta is your new weeknight hero. Garlic oil pasta with kale comes together in 20 minutes flat—bold, garlicky, and packed with greens. Perfect for when you need dinner, stat.
Ingredients
For the Pasta and Kale
– 8 oz spaghetti
– 1 bunch kale, stems removed and leaves chopped
– 1 tsp salt
For the Garlic Oil Sauce
– 1/2 cup olive oil
– 6 cloves garlic, thinly sliced
– 1/2 tsp red pepper flakes
– 1/4 cup grated Parmesan cheese
– 1 tbsp lemon juice
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add spaghetti and cook for 9 minutes, stirring occasionally to prevent sticking.
- Add chopped kale to the boiling pasta water during the last 2 minutes of cooking.
- Drain pasta and kale together, reserving 1/2 cup of pasta water.
- Heat olive oil in a large skillet over medium-low heat until shimmering, about 2 minutes.
- Add sliced garlic and red pepper flakes, cooking for 2-3 minutes until garlic is golden but not browned.
- Tip: Keep heat low to avoid burning the garlic—it should sizzle gently.
- Add drained pasta and kale to the skillet, tossing to coat in the garlic oil.
- Pour in 1/4 cup of reserved pasta water, stirring to create a light sauce.
- Tip: The starchy pasta water helps emulsify the sauce for a silky texture.
- Remove skillet from heat and stir in grated Parmesan and lemon juice.
- Tip: Adding cheese off heat prevents clumping and keeps it creamy.
- Season with additional salt if needed, tossing everything to combine.
Unbelievably silky and garlic-forward, this dish has a slight kick from the red pepper and fresh bite from the kale. Serve it topped with extra Parmesan and a drizzle of olive oil for a restaurant-worthy finish—or add grilled shrimp for a protein boost.
Turkey and Spinach Shells
Brace your taste buds for a flavor explosion! These stuffed shells combine juicy turkey with vibrant spinach in a creamy ricotta filling, all smothered in marinara and melted cheese—perfect for cozy dinners or impressing guests.
Ingredients
For the filling:
– 1 lb ground turkey
– 10 oz frozen spinach, thawed and squeezed dry
– 15 oz ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For assembly:
– 12 jumbo pasta shells
– 24 oz marinara sauce
– 1/2 cup shredded mozzarella cheese (for topping)
– 2 tbsp chopped fresh basil (optional garnish)
Instructions
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Add jumbo pasta shells and cook for 9 minutes until al dente.
4. Drain shells and rinse with cold water to stop cooking.
5. In a skillet over medium-high heat, cook ground turkey for 6-8 minutes until no longer pink.
6. Tip: Break turkey into small crumbles for even cooking.
7. Transfer cooked turkey to a large bowl and let cool slightly.
8. Add thawed spinach, ricotta, 1 cup mozzarella, Parmesan, egg, oregano, garlic powder, salt, and pepper to the bowl.
9. Mix until fully combined.
10. Spread 1 cup marinara sauce in the bottom of a 9×13 inch baking dish.
11. Stuff each pasta shell with the turkey-spinach mixture using a spoon.
12. Tip: Overstuff slightly for a hearty bite.
13. Arrange stuffed shells in the baking dish seam-side up.
14. Pour remaining marinara sauce over the shells.
15. Sprinkle 1/2 cup mozzarella cheese on top.
16. Cover dish with foil and bake for 20 minutes.
17. Remove foil and bake for another 10 minutes until cheese is golden and bubbly.
18. Tip: Let rest for 5 minutes before serving for easier handling.
19. Garnish with fresh basil if desired.
Heavenly creamy meets savory in every bite! The shells are tender, the filling is rich with herb-infused turkey and spinach, and the cheesy top adds a perfect crisp. Serve with garlic bread for dipping into the extra sauce, or pair with a light salad to balance the richness.
Salmon and Dill Fettuccine
Viral-worthy and ready in minutes, this salmon and dill fettuccine delivers restaurant-quality flavor with zero fuss. Bold, creamy, and packed with fresh herbs—it’s the weeknight hero you’ve been craving. Get your skillet sizzling and let’s go!
Ingredients
- For the pasta:
- 8 oz fettuccine
- 4 cups water
- 1 tsp salt
- For the salmon:
- 12 oz salmon fillet, skin removed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 garlic clove, minced
Instructions
- Bring 4 cups of water and 1 tsp salt to a boil in a large pot over high heat.
- Add 8 oz fettuccine to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
- Drain the pasta in a colander and set it aside.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
- Season 12 oz salmon fillet with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
- Place the salmon in the hot skillet and cook for 4 minutes per side, until the internal temperature reaches 145°F and the exterior is golden brown.
- Remove the salmon from the skillet and flake it into bite-sized pieces using a fork.
- Reduce the skillet heat to medium and add 1 minced garlic clove, sautéing for 30 seconds until fragrant.
- Pour 1 cup heavy cream into the skillet and bring it to a gentle simmer, stirring constantly.
- Add 1/4 cup grated Parmesan cheese to the simmering cream, stirring until fully melted and the sauce thickens slightly, about 2 minutes.
- Stir in 2 tbsp chopped fresh dill and 1 tbsp lemon juice into the sauce.
- Add the cooked fettuccine and flaked salmon to the skillet, tossing gently to coat everything evenly in the sauce.
- Serve immediately while hot. Tip: For extra flavor, reserve a bit of pasta water to adjust sauce consistency if needed.
- Tip: Always pat the salmon dry before seasoning to ensure a crispy sear.
- Tip: Use fresh dill rather than dried for a brighter, more aromatic finish.
Delightfully creamy with tender flakes of salmon, this pasta boasts a rich texture that clings perfectly to every strand of fettuccine. The fresh dill and lemon add a zesty lift, making it irresistibly vibrant. Serve it straight from the skillet with an extra sprinkle of Parmesan and a side of garlic bread for a cozy, impressive meal.
Conclusion
Brimming with gut-friendly options, this collection makes low FODMAP pasta accessible and delicious. We hope these recipes bring joy to your kitchen—give them a try, share your favorites in the comments, and pin this roundup to help others discover stomach-safe meals!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
