Low-FODMAP 30-minute Lemon Artichoke Fettuccine Pasta; Gluten-free, Vegetarian

A 30 minute GOURMET recipe for low-FODMAP Lemon Artichoke Fettuccine, or your other favorite pasta. This meal was inspired by an Italian dish I enjoyed at a lovely little restaurant in New York City.  It is crazy good.

Low-FODMAP Lemon Artichoke Pasta is great as a main course for 4, or can serve as a side dish for 8.  Add a little grilled tofu, shrimp or chicken for additional protein if you like!

This low-FODMAP Pasta is so easy, it will be perfect for my Valentine this year 🙂

You may also love my:

• Low-FODMAP Spaghetti/Marinara Sauce
• Low-FODMAP Tuna Noodle Casserole with Rotini
• Low-FODMAP Lasagna
• Low-FODMAP Lemon Chicken Piccata
• Low-FODMAP Lemon Butter Chicken with Penne Pasta

Or check out over 400 more low-FODMAP recipes on the blog!

Be healthy and happy,

Rachel Pauls, MD

P.S. Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 4

Prep time: 5 min

Cook time: 25 min

Total time: 30 min

Ingredients

• 8 ounces low-FODMAP, gluten-free fettuccini pasta, or your preferred alternative
  • Will yield about 4 cups of cooked pasta
  • 1 cup or 145 g of cooked GF pasta is one low-FODMAP serving
  • I used Barilla brand- see my low-FODMAP Grocery Shopping blog for other suggestions!
• 3 tablespoons garlic infused oil
  • Infused oils contain all the flavors you love, but are low-FODMAP! The garlic does not get dissolved into the oil, so only the flavor remains (see my top 11 FODMAP tips for more explanation)
  • Check out my low-FODMAP recipe swap blog for tips on shopping for these oils
• 1 (14-ounce) jar or can quartered artichoke hearts, drained and rinsed
  • This will yield about 220 g of artichokes; ½ cup (75 g) is one low-FODMAP serving
  • Can also buy them whole and quarter them yourself
  • Do not substitute fresh artichokes, as they will be higher in FODMAPs
• Zest of 1 medium lemon
• Juice of 1 medium lemon (about 4 tablespoons)
• 1 & 1/2 cups dry white wine (such as chardonnay)
  • 1 cup of white wine is one low-FODMAP serving
• 2 tablespoons chopped fresh parsley, plus additional for garnish; divided
• 6 basil leaves, chopped, plus additional for garnish; divided
• 4 tablespoons unsalted butter
• 1 & 1/2 teaspoons salt; divided
• 1/2 teaspoon freshly ground black pepper
• ½ cup (45 g) freshly grated Parmesan cheese
  • This is most delicious if you grate it yourself, rather than buying already grated
• ¼ cup (34 g) toasted pine nuts (pignoli)
  • 1 tablespoon (14 g) of pine nuts is one low-FODMAP serving

Directions

• Add 1 teaspoon of the salt to a large pot of water and bring to a boil
• Cook the pasta until al-dente (slightly firm)
• While the water is boiling, add the infused oil to a large non stick skillet and heat over medium-high heat
• Add the artichoke hearts, lemon zest, lemon juice, and white wine
• Bring to a simmer for about 10 minutes, or until the liquid has reduced to half, adjusting heat as necessary
• Stir in half the parsley and basil
• Add the butter and let it melt into the sauce
• Season with the ½ tsp each of salt and pepper and stir, then turn down the heat on the sauce to stay just warm until pasta is ready
• When the pasta is cooked, drain and toss it in the skillet with the sauce and remaining parsley and basil to coat
• Sprinkle with the freshly grated Parmesan cheese, garnish with your fresh basil and parsley as well as toasted pine nuts
• Serve immediately