Pasta Primavera

• 12 ounces uncooked pasta (6 cups cooked)
• 12-ounce bag (3 cups) frozen mixed vegetables
• 1/4 cup Parmesan cheese
• garlic powder to taste
• 14 ounces can low sodium chicken broth
• 1/4 cup half & half or nondairy creamer
• 2 tablespoons flour

1. Cook pasta and vegetables in separate pots according to package directions. Drain.
2. Pour low sodium chicken broth in a medium-sized stockpot and heat on low heat.
3. Add flour to broth whisking vigorously to avoid clumps from forming. 
4. Add half and half or nondairy creamer.
5. Simmer on low heat for 5 to 10 minutes until mixture thickens slightly. Stir occasionally while simmering.  
6. Add cooked vegetables and pasta. Cook until heated through.
7. Sprinkle with Parmesan cheese and serve.

• Calories: 273
• Protein: 13 g
• Carbohydrate: 48g
• Fat:  3 g
• Cholesterol: 6 mg
• Sodium: 115 mg
• Potassium: 251 mg
• Phosphorus: 154 mg
• Calcium: 93 mg
• Fiber: 4.5 g

Renal and renal diabetic food choices

•  3 starch
• 1 vegetable, low potassium

Carbohydrate choices

Helpful hints

•  3

Frozen vegetable mixtures vary in potassium content. Ask your dietitian to recommend the best choices for your diet.