Green Pesto Pasta
- CKD non-dialysis
- Dialysis
- Diabetes
Portions:
4
Serving size:
3/4 cup
Ingredients
- 6 ounces whole wheat spaghetti, uncooked
- 2 cups fresh basil leaves
- 4 garlic cloves
- 1/4 cup extra virgin olive oil
- 2 tablespoons shredded Parmesan cheese
- 1/4 teaspoon black pepper
Preparation
- Bring water to a boil and cook pasta as directed, without salt. Drain.
- Place basil leaves, garlic and Parmesan cheese in a food processor and pulse to chop. Gradually stream olive oil into the basil mixture and continue to pulse the mixture, scraping the sides of the processor as needed.
- Add pepper to taste.
- Pour basil pesto sauce onto the pasta and toss to coat evenly before serving.
Nutrients per serving
- Calories 303
- Protein 8 g
- Carbohydrates 34 g
- Fat 15 g
- Cholesterol 2 mg
- Sodium 47 mg
- Potassium 170 mg
- Phosphorus 145 mg
- Calcium 92 mg
- Fiber 5.5 g
Renal and renal diabetic food choices
- 2 starch
- 1 vegetable, low potassium
- 2-1/2 fat
Carbohydrate choices
2
Helpful hints
- If pasta is done before pesto is ready, keep pasta warm by covering the pasta pot with a lid after draining water.
- Serve with grilled or broiled chicken or shrimp and a salad or cooked vegetable for a full meal.
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What's everyone saying?
Why is Whole Wheat and Parmesan Cheese ok on a RENAL DIET? We all know this needs to be removed. Dietitian comment: The renal diet has been evolving over the past few years as we learn more about the impact of food on health of kidney patients. Today's focus is on including more healthy foods, fiber-containing foods, healthy fats and fewer refined foods, sugars and unhealthy fats. If you consider the amounts of sodium, potassium and phosphorus per serving you will see it is very acceptable for a kidney diet. Plus the whole wheat pasta provides fiber. Small amounts of cheese are also acceptable. Check with your dietitian for individual guidelines.
why whole wheat pasta? aren't we supposed to avoid whole wheat and whole grain products? this recipe should be low potassium which means normal white pasta would have to be used? Dietitian comment: According to the USDA nutrient database the refined spaghetti and whole wheat spaghetti are about the same in potassium content. The whole wheat spaghetti is 30 mg higher in phosphorus per serving, but studies on phosphorus absorption from whole grains reveals only 40-60% of the phosphorus is available for absorption.
This is in the rotation. Thought we would miss the nuts, but it is very good.
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