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Recipe tags: Italian, One dish meal, Picnic, Potluck, Stove Top, Vegetarian

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Rice, pasta and breads

Pasta Primavera

Recipe from "Cooking for David: A Culinary Dialysis Cookbook" by Sara Colman RD, CSR, CDE and Dorothy Gordon BS, RN. Submitted by DaVita dietitian Sara from California.

Yield:  2 portions                              

Serving size: 1 cup

Ingredient

• 1/2 cup frozen whole baby onions
• 1/2 cup frozen broccoli, cauliflower, carrot mix
• 1 cup cooked tri-color spiral pasta
• 1/4 cup frozen chopped red bell pepper
• 2 teaspoons olive oil
• 2 teaspoons unseasoned rice vinegar
• 1/2 teaspoon Mrs. Dash® original blend herb seasoning
• 1 tablespoon chopped parsley
• 2 lemon wedges

Preparation

1. Prepare frozen vegetables according to package instructions. 
2. Mix oil, vinegar and Mrs. Dash® herb seasoning. Toss with vegetables and hot pasta.
3. Sprinkle with chopped parsley. Serve with lemon wedge.

Nutrients per serving

• Calories: 158
• Protein: 4 g
• Carbohydrates: 25 g
• Fat: 5 g
• Cholesterol: 0 mg
• Sodium: 24 mg
• Potassium: 200 mg
• Phosphorus: 63 mg
• Calcium: 41 mg
• Fiber: 4.9 g

Renal and Renal Diabetic Food Choices

• 1 starch
• 1 vegetable, medium potassium
• 1 fat

Carbohydrate Choices

• 1-1/2

Helpful Hint

• Left over portion is good as a cold pasta salad. Add 1 tablespoon Italian Salad Dressing--choose a lower sodium brand.

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