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Renal-Friendly Pesto and Roasted Vegetable Pasta

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Course: Main
Cuisine: Italian
Keyword: Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Diet Type: CKD, Dialysis
Servings: 6 people
Calories: 472kcal

Ingredients

  • 16 oz White Pasta
  • 2 medium Zucchini sliced into half moons
  • 1 medium Yellow Squash sliced into half moons
  • 1 Large Red Bell Pepper diced inch squares
  • 1/2 cup Mushrooms sliced fairly thick
  • 2 tablespoon Olive Oil
  • 2 cloves Garlic
  • 2/3 cup Pesto Sauce
  • 1/4 cup Feta Cheese

Instructions

  • Preheat oven to 425 degrees. Place zucchini, squash, bell pepper, onion and mushrooms on 18 by 13 inch baking sheet. Drizzle veggies with olive oil then toss to evenly coat. Roast in preheated oven until veggies tender. While veggies are roasting cook pasta according to package and drain.
  • Pour drained pasta into a large bowl. Add in roasted veggies and pesto then toss to evenly coat. Serve warm.

Notes

Recipe found on cookingclassy.com and modifications made for a more renal-friendly recipe. Whole wheat pasta instead of white pasta will add more fiber but will raise the potassium and phosphorus. Choosing a cheese-filled tortellini instead of pasta with feta cheese would increase the sodium.

Nutrition

Calories: 472kcal | Carbohydrates: 64g | Protein: 14g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 341mg | Potassium: 516mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1634IU | Vitamin C: 53mg | Calcium: 110mg | Iron: 2mg
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