Simple Butter Pasta
Tender white pasta tossed in melted butter and parmesan. Just five ingredients, 17 minutes, and 2g of fiber make this the go-to flare meal when you need something gentle that still feels like real food.
Simple Butter Pasta
Tender white pasta tossed in melted butter and parmesan. Just five ingredients, 17 minutes, and 2g of fiber make this the go-to flare meal when you need something gentle that still feels like real food.
Ingredients
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Bring a large pot of salted water to a rolling boil over high heat.
high heat, rolling boilEquipment: large potAdd the pasta and cook according to package directions until tender, about 10-12 minutes. For easier digestion during flares, cook 1-2 minutes longer than al dente until quite soft.
Tip: For easier digestion during flares, cook 1-2 minutes longer than al dente until quite softJust before draining, scoop out 1/4 cup (60ml) of the starchy pasta water and set aside.
Equipment: measuring cupDrain the pasta in a colander and return it to the warm pot over low heat.
low heatEquipment: colanderAdd the butter and toss continuously with tongs or a wooden spoon until the butter melts completely and coats every strand, about 30 seconds.
Equipment: tongs, wooden spoonSprinkle in the parmesan and add 2 tablespoons of the reserved pasta water. Toss vigorously for about 1 minute, until the cheese melts into a silky, light sauce that clings to the pasta. Add more pasta water if needed.
Tip: The starchy pasta water helps emulsify the cheese and butter into a silky sauceTaste and season with salt. Add a pinch of black pepper only if your gut tolerates it.
Serve immediately in warm bowls while the sauce is creamy.
Notes
Storage
Refrigerate leftovers in an airtight container for up to 3 days. The sauce will stiffen when cold. Reheat gently in a skillet over low heat with a splash of water or broth to loosen.
Dairy-free option
Replace butter with 3 tablespoons olive oil and omit the parmesan. Olive oil provides the same gentle coating with potential anti-inflammatory benefits and no lactose.
Gluten-free alternative
Use rice-based or corn-based gluten-free pasta. Research suggests these are naturally low-FODMAP in standard portions (1 cup cooked) and may digest similarly to white wheat pasta. Cook 1-2 minutes extra for softer texture.
SCD modification
White wheat pasta is illegal on the Specific Carbohydrate Diet. SCD followers should substitute with zucchini noodles sautéed in butter.
Add protein
Top with plain shredded rotisserie chicken (skin removed) or poached chicken breast for a more complete meal without adding fiber.
Portion awareness
This recipe yields about 1 cup cooked pasta per serving. If following low-FODMAP strictly, limit wheat pasta to 2/3 cup cooked (101g) to stay within safe fructan levels per Monash guidelines.
Make-ahead
Pasta is best fresh, but you can cook it up to 1 day ahead. Toss with a small amount of olive oil to prevent sticking, refrigerate, and reheat with butter and cheese when ready to serve.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
