![Fody’s Low FODMAP Summer Primavera Pasta with Shrimp](jpg/summer_primavera_pasta_24ead.jpg)
Prep Time: 15 minutes |
Cooking Time: 15 minutes |
Makes 4 servings |
Prep Time: 15 minutes |
Cooking Time: 15 minutes |
Makes 4 servings |
This bright and seasonal primavera pasta is brimming with veggies and fresh flavor. Serving with a refreshing garden herb salad, this meal is perfect to enjoy al fresco or as a cozy night in!
Garden Herb Salad
Cook pasta according to package directions in salted water, then drain. In a mixing bowl, add shrimp, salt, pepper, and parsley. Stir gently. Heat a large pan on medium heat. Add 1 tbsp garlic oil and shrimp in a single layer. Cook 1-2 min, then flip and cook another couple min until cooked through. Transfer shrimp to a plate.
Add remaining 1 tbsp garlic oil to pan. Add zucchini and cook 1-2 min, then add tomatoes along with a dash of salt and pepper. Cook another 2 min. Add marinara and corn, stir gently and heat until warmed through. Add pasta and stir gently. Serve topped with chunks of burrata and sprinkled with basil.
To make the salad, add spring mix to a mixing bowl. Add garden herb dressing and gently toss. Top with parmesan, tomatoes, avocado and cucumber.
Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.
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