Print 
Portions:
6
Serving
Size:
1 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
Ingredients
- 2 tablespoons unsalted butter
- 1 cup part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 3 slices bacon, uncooked
- 1 tablespoon olive oil
- 1 cup onion
- 3 garlic cloves
- 1-1/2 cups whole wheat small shell pasta, uncooked
- 3/4 cup frozen green peas
- 1 tablespoon lemon juice
Preparation
- Bring 4 quarts of water to a boil in a large pot for cooking pasta.
- Cut the butter into pieces. Place ricotta, Parmesan cheese, butter and pepper in a bowl large enough to hold pasta, when cooked.
- Cut the bacon into 1/4" strips. In a medium, nonstick skillet over medium heat add oil and bacon. Fry until crisp, 6 to 7 minutes. Transfer the bacon to a plate lined with paper towels.
- Chop the onion and mince the garlic. Add onion to the same skillet and cook until lightly golden, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer the onion mixture to the bowl with ricotta mixture.
- Boil the pasta. When pasta is about 1 minute shy of al dente (still slightly hard), add the peas and continue to cook for 1 minute. Reserve one cup of the cooking water, then drain the pasta and peas.
- Add 1/2-cup of the reserved cooking water and lemon juice to the ricotta mixture and whisk until smooth. Add the pasta and peas to the bowl and toss to coat, adding more reserved cooking water as needed to moisten pasta. Stir in the crisp bacon and add additional pepper to taste.
Helpful hints
- Compare brands and select the lowest sodium bacon.
Submitted by: DaVita renal dietitian Lisa from New York.
Nutrients per serving
Calories 313
Protein 13 g
Carbohydrates 27 g
Fat 14 g
Cholesterol 32 mg
Sodium 244 mg
Potassium 172 mg
Phosphorus 203 mg
Calcium 191 mg
Fiber 3.3 g
Kidney and kidney diabetic food choices
- 1 meat
- 2 starch
- 1/2 vegetable, low potassium
- 2 fat
Carbohydrate choices
2
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Comments(28)
hakozlowski
Feb. 25, 2020 11:23 AM
This was not my favorite recipe. I definitely didn't care for the Ricotta cheese. To further reduce sodium I used shredded Swiss cheese in place of the parmesan and pre-cooked bacon in place of regular. I reduced pasta water to 1/2 cup and still found it to be watery so I placed it into a greased, covered casserole dish and baked at 400 degrees for 20 minutes, and then uncovered for an additional 10 minutes. This definitely made it a more casserole-like consistency, that I prefer. Even after adding numerous salt-free seasonings, I found it to be a bit bland. I think it just needs a few more adjustments to make it more to my liking. I will try again with something other than Ricotta and experiment with more seasonings.
Reginapahal
Aug. 09, 2019 5:02 PM
Would it be ok to use regular pasta instead of whole wheat? I haven't tried recipe yet. Dietitian comment: Yes you can make that change. The phosphorus and potassium will be a bit higher and fiber will be lower. It's still in the kidney-friendly range.
12patches
Mar. 15, 2019 5:23 AM
I would like the the question anwsered from January 2016 answered because l have the same question. Dietitian comment: As noted on the question if the recipe calls for butter we use real butter. At one time margarine was used but after the dangers of trans fats in hydrogenated margarine was recognized we preferred the butter. If you are using trans-fat free butter substitute there is no need to change unless you prefer the taste of butter. Some chefs and cooks use a combination of butter and olive oil be boost the amount of healthy fat.
Bonster
Aug. 12, 2018 10:36 AM
All I can say is......delicious! I'm finding so many good recipes and great information on how to manage CKD. Thanks so much! Happy I've found this site!
Raywass
Apr. 08, 2018 5:22 PM
I'm so confused. This recipe sounds delicious. The reading I have been doing states dairy products - ricotta cheese, Parmesan cheese, wheat- shell pasta, should be avoided?? Dietitian comment: Although dairy is limited it can be included. If you are unsure check with your dietitian for guidance. In general, 1 ounce of cheese or 4 ounces milk or yogurt are acceptable. Today's kidney diet does include whole grains. Check with your dietitian for guidance on how much you can include.
Vdavies
Mar. 01, 2018 2:21 PM
Is pea soup with celery good for dialysis patient? Dietitian comment: A homemade low sodium soup may be worked into your menu. Celery is acceptable as a recipe ingredient or as a raw veggie snack as it is lower in potassium.
erikahanne
Jan. 15, 2018 9:18 PM
Delicious, but I wonder if I could substitute prosciutto or guanciale for the bacon and if so, how many gram of prosciuttoor guanciale would I use and what food values would be affected. Dietitian comment: One ounce of prosciutto is about equal to 3 slices of bacon, except the sodium is 100-150 mg higher. Look for the lowest sodium product.
Jcm31138
Nov. 24, 2017 8:44 AM
Being in stage 4 isn't the ricotta ,cheese and whole wheat pasta off base? Dietitian comment: Today's kidney diet does include and even encourage including some whole grains to increase fiber intake. The ricotta cheese is quite low in sodium and phosphorus and acceptable as the recipe nutrients per serving are in the kidney-friendly range. You may want to consult with your dietitian for recommendations on these items/recipe specific to your individual needs.
Rhammer86
Oct. 31, 2017 4:34 PM
I will definitely make this again. I did add a couple of extra garlic cloves, and added 1/2 cup water. I think it depends what texture you prefer on pasta, thin or thick. Also, please don't forget to pepper once mixed together, that added some zip.
12patches
Oct. 13, 2017 7:38 AM
Although my jusband did not complain about this recipe but l didn't care for the ricotta cheese it this recipe. Is there a different fresh cheese that can be used? Dietitian comment: You could substitute cream cheese but the sodium content will be higher.
dar209f
Aug. 11, 2017 9:26 AM
Delicious!!! Made this for my 89 yo Father, CRD Non dialysis, We love it. great flavor. Easy to make. I used very small amt of pasta water 1/4 cup . Very creamy, not soupy at all
pistolesi
Apr. 30, 2017 1:47 PM
Followed the recipe step by step. Too soupy. If I make thus again, will add pasta water sparingly to ensure a creamier texture. Flavor was nominal.
Josewing
Apr. 12, 2017 7:31 AM
I made this recipe for my patients, and they really enjoyed it. I referred to it as a potential mac & cheese alternative, and they seemed to appreciate that. The flavor was good, and the sauce was creamier than expected which was great! I would definitely make this again for the patients. I recommended that if my patients were to make this at home that they consider adding grilled chicken or shrimp for additional protein, and to make it a meal.
cranwood
Oct. 17, 2016 4:59 PM
I just made this dish and it is okay. Is it meant to be eaten hot or cold? Doesn't really say. People write it is better second day? Hot or cold? Dietitian comment: I served it as a hot dish, however I believe it would also be suitable to serve as a chilled pasta salad.
DCELynn
Aug. 03, 2016 2:12 PM
My son and husband (who has stage 4 CKD) are bacon lovers and really enjoy this recipe. However, I am wondering if the amount of uncooked pasta listed in the ingredients is correct. Every time I make the dish there seems to be way too much sauce, even though I measure and follow directions carefully. I always end up using at least 2 cups of uncooked pasta (instead of the 1 1/2 cups listed)--usually more--in order to make it seem proportional. And yes, I am measuring the pasta BEFORE it is cooked, so that is not the problem. I am worried that doing this will make the nutritional values inaccurate. Could the problem possibly be that I can never find small whole wheat pasta shells at the store and must substitute medium (around 3/4 inches long before cooking) instead? I would think that any type of pasta could be used, but this doesn't seem to be the case. Also, even when I increase the amount of pasta used, the recipe always seems to make less than 6 full one-cup servings (and yes, I do cook the pasta fully). Dietitian comment: The size of pasta is probably not a big factor, but you could adjust the portion and use DaVita Diet helper to do an updated analysis. When we made the photo we used a larger whole wheat shell size. It was creamy but not soupy.
diannasue
Jan. 23, 2016 11:36 AM
MY Goodness this stuff is great, portion controll is hard for me when something is this good BUT I need to ask a question. When a DaVita recipe calls for butter, is that real butter or fake butter or margarine.I mean the real thing really has a lot of calories. I have been using low cal. margarine, should i change ? Still trying to learn , Thanks.... Dietitian comment: When butter is included in the ingredient list it is the real thing.
Newbie123
May. 14, 2015 9:46 PM
I thought peas, bacon & too much cheese were forbidden on a renal diet, we are new to this. Are they ok in moderation then? Dietitian comment: All these items must be limited--but not omitted completely. Follow the suggested portion size and the recipe will fit nicely into a kidney-friendly menu. Try using DaVita Diet Helper to create a meal around this recipe.
JeffinBR
Jul. 22, 2014 11:37 AM
OMG, you have to try this recipe! It is out of this world, crazy good! I make it all the time and don't change a thing. It never, ever fails to satisfy.
2bichondogs
Dec. 26, 2013 3:27 PM
This is so good! I break it down and make One serving. I use quinoa pasta for complete protein. Very similar to Rachael Rays pea and pasta. In fact, you can take most receipes and create kidney friendly food. You just have to count your potassium/phorphorus levels, consider sodium and know your own personal numbers.
TLJ911
Jan. 29, 2013 2:24 PM
I thought this was ok - would make again as a side dish or maybe try adding some tuna to it as a main dish (trying to increase my protein.) Liked how creamy it was while restricting phosphorous and potassium. Thanks
anzarim
Oct. 07, 2012 3:26 PM
This dish sounds great! Is it appropriate for someone with diabetes? If not, could it be modified? Moderator comment: It depends on your goal for carbohydrates at a meal. Suggest serve a smaller portion as a side dish if you are limiting carbs to 45 g or less.
nanbridg
Apr. 17, 2012 12:08 PM
Made this for lunch followed recipe carefully tried to eat Dumped whole thing down disposal what a waste of food
gogi
Nov. 08, 2011 1:12 PM
GREAT recipe!
lewislh
May. 21, 2010 4:35 PM
A great dish to make at the last minute. Can be used as the main course with salad and bread or as a side dish.
randolph
Jan. 03, 2010 9:01 AM
One of our favorites - especially since we don't eat bacon that often. Also, I use Dreamfield Pasta, so as a diabetic, I can enjoy it as well.
towilson
Nov. 23, 2009 6:20 PM
This recipe was a big surprise. I didn't expect it to be as creamy as it was. The ricotta worked well. I did like it better the second day, as it seemed to pick up a bit more flavor from the bacon.
tjdwilson
Jun. 01, 2009 1:14 PM
Good recipe. A clever way to use the cooking water to create a creamy sauce with the cheeses.
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Mar. 14, 2009 12:46 PM
Absolutely delicious. Easy to make and freezes great also.