Main Course ItalianPastaParmesanMascarponeVegetarian

Creamy Penne Pasta

Name: Creamy Penne Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 box Barilla Penne Pasta; 1 cup Mascarpone cheese; 16 oz frozen peas; 2 tbsp extra virgin olive oil; 1 tsp garlic pressed; 2 medium zucchinis; 3 tablespoons butter; Lots of reggiano parmesan cheese

Prep: 15 min

Cook: 15 min

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Contains:DairyGluten

High FODMAPTriggers: Garlic, Milk, yogurt or soft cheese, Pasta or noodles, Peas

Fructans · GOS · Lactose

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

Directions

1
Heat a large pot of salted water until boiling.
2
Slice the zucchinis lengthwise into quarters and slice 1/4 to 1/2 inch pieces.
3
Put the pasta into the pot of boiling water.
4
With just a few minutes remaining before the pasta is done cooking, add the peas.
5
At the same time you add the peas to the pasta, heat 2 tablespoons of olive oil in a pan over high heat and add the zucchini.
6
Salt and pepper the zucchini to taste.
7
Once the pasta is done cooking, reserve a 1/2 cup of cooking liquid and add the garlic to the pan with the zucchini.
8
Drain the pasta and peas and add back to the large pot.
9
Remove the zucchini and garlic from heat and add to the pot of pasta and peas.
10
Add the butter, reserved cooking liquid and mascarpone cheese.
11
Mix well and add about a half cup of parmesan.
12
Serve in big pasta bowls with extra parmesan sprinkled over top.

Diets

Fits as written

Vegetarian
Pescatarian
Egg-free
Nut-free
Halal-friendly

Works with easy swaps

Vegan (3)

Mascarpone cheese → dairy-free cream cheese
butter → plant-based butter
Lots of reggiano parmesan cheese → nutritional yeast

Gluten-free (1)

Barilla Penne Pasta → gluten-free pasta

Dairy-free (3)

Mascarpone cheese → dairy-free cream cheese
butter → plant-based butter
Lots of reggiano parmesan cheese → nutritional yeast

Mediterranean (1)

butter → extra-virgin olive oil

Low FODMAP (3)

Barilla Penne Pasta → gluten-free pasta
Mascarpone cheese → lactose-free cream cheese or firm tofu
garlic pressed → garlic-infused olive oil

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.