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

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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 🙂

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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!!

the low-fodmap IBS solution

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


  • 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


  • 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

Comments Rating 5 (3 reviews)

8 Responses

  1. Amazing!

    Under 30 minutes and absolutely delicious! I have been trying out all of these recipes and I am feeling so so much better.

    1. Riley,
      AWESOME to hear from you! We are so thrilled you enjoyed the recipe and your tummy is thanking you. Readers like you are the reason we love posting so much 🙂
      Thanks again and PLEASE keep in touch!

  2. Thank you for all of your recipes! All that I’ve tried have been delicious! How do you think this recipe would be by adding a protein, such as chicken or shrimp? Thanks!

  3. Tummy AND palate heaven!

    Love all the recipes I’ve tried.. basically an impossible feat in my house since my man is picky as a toddler ?.
    I know this was meant to go from stovetop to table but he’s working on a metal rooftop in the mountains (heat can get trapped here) in sudden 90° weather, so anything with lemon makes the likelihood of getting food into him increase exponentially. So thank you ?.

    1. Also I must point out he’s wearing a Tyvek suit that’s taped to his gloves and boots. A respirator mask that’s also covered by cotton t-shirts and a straw hat. All for protection from lead and UV rays. The problem is he gets so hot and nauseous he won’t eat.
      But you are helping me. The lighter the meals, the more I add lemon, more I split things up instead of one big dish that he’s inclined to eat in one sitting – he does better.

  4. Going in the dinner rotation

    Made this tonight and it was outstanding. The flavors were nice and light but very pleasing and filling. I used Jovial brand gluten free spaghetti noodles and added shrimp. I didn’t have any infused oil so as the sauce simmered I added low-FODMAP ‘garlic’ salt and then adjusted for the amount of salt I added later. This is definitely going in the rotation!

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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