Pasta with Cauliflower

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 6 cups raw cauliflower
• black pepper and crushed red pepper to taste
• 1 can low sodium chicken broth
• 8 cups cooked spaghetti (linguine works best)
• 8 tablespoons Parmesan cheese

1. Wash cauliflower and cut into bite-sized pieces.
2. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic and sauté for about 5 minutes until onion is transparent. Adjust heat as needed to keep onion and garlic from browning.
3. Add cauliflower, black and red pepper and sauté for 5 more minutes.
4. Add chicken broth and bring to a boil.
5. Reduce heat to simmer and allow cauliflower to cook to desired doneness.
6. Drain pasta and put it back into the pot used to cook it. Add several spoonfuls of the broth from cauliflower mixture to pasta and toss to prevent sticking.
7. Divide pasta into individual servings and top with spoonfuls of cauliflower and broth.
8. Add 1 tablespoon grated Parmesan cheese and more black and/or red pepper to taste.

• Calories: 313
• Protein: 10 g
• Carbohydrates: 48 g
• Fat: 6 g
• Cholesterol: 4 mg
• Sodium: 115 mg
• Potassium: 354 mg
• Phosphorus: 183 mg

Renal and Renal Diabetic Food Choices

• 2 starch
• 1 vegetable, low potassium