Nutrients per serving

  • Calories  295
  • Protein  8 g
  • Carbohydrates  32 g
  • Fat  15 g
  • Cholesterol  2 mg
  • Sodium  45 mg
  • Potassium  125 mg
  • Phosphorus  95 mg
  • Calcium  80 mg
  • Fiber  2.3 g

Green Pesto Pasta

Say goodbye to plain pasta and add a touch of green with DaVita dietitian Barbara's Green Pesto Pasta recipe. With a touch of Parmesan cheese and extra virgin olive oil, this easy low-sodium dish is sure to become a dinner favorite

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita dietitian Barbara from Texas.

Portions: 4     Serving size: 3/4 cup


  • 6 ounces 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  


  1. Bring water to a boil and cook pasta as directed, without salt. Drain.
  2. 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.
  3. Add a dash of pepper to taste.
  4. Pour basil pesto sauce onto the pasta and toss to coat evenly before serving.

Renal and renal diabetic food choices

  • 2 starch
  • 1 vegetable, low potassium
  • 3 fat

Carbohydrate choices


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?

1 Comment | Average User Rating:

Green Pesto Pasta

Roanokejoe says:


This is in the rotation. Thought we would miss the nuts, but it is very good.

Mar. 28, 2014, 3:35 PM - Inappropriate review?

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