Creamy Bowtie Pasta with Veggies
- CKD non-dialysis
- Lower Protein
- 3 medium yellow onions
- 2 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 10 ounces sliced mushrooms
- 5 ounces container fresh spinach
- 1 cup half & half
- 2/3 cup shredded Parmesan cheese
- 8 ounces bowtie (farfalle) pasta
- Begin by slicing the onion. To caramelize the onion heat 1 tablespoon of olive oil in a large skillet. Add the sliced onion and cook on high for about 10 minutes, constantly stirring. The onions should start to turn brown without burning
- Reduce heat to medium and continue to stir onions for about 10 minutes. They should be even more brown but still not burned.
- Reduce heat again to medium – low and continue to cook for 10 minutes. Making sure the onion does not stick to the bottom of the pan. Onions should cook for 30 minutes total.
- Remove skillet from heat and sprinkle with balsamic vinegar. Use a spatula to scrape the bottom of the skillet and then remove caramelized onion to a plate or bowl.
- Heat remaining 1 tablespoon olive oil in the same skillet and add mushrooms, cooking until mushrooms are soft about 5 minutes.
- Add spinach and stir on low heat until spinach starts to wilt.
- Add half and half to the spinach and mushroom mixture. Bring to a quick boil and then reduce heat to simmer.
- Add 2/3 cup Parmesan cheese stirring until it melts. Add caramelized onion back to the skillet.
- Cook farfalle pasta el dente, according to package directions. Add drained farfalle pasta to skillet and stir together and thoroughly.
- If short on time, you can caramelize onion ahead of time and store in the refrigerator.
- You can substitute kale or arugula for spinach.
- Different mushrooms such as shiitake, cremini or button mushrooms can be substituted.
- A medium onion is about 2-1/2 inches in diameter.
- This dish can be served with a small side salad or 1/2 cup low potassium vegetable.
- This dish makes 8 servings, so it can be used for a family dinner or saved for leftovers throughout the week.
Submitted by: DaVita dietitian Jessica from Michigan.
Nutrients per serving
Protein 10 g
Carbohydrates 29 g
Fat 9 g
Cholesterol 15 mg
Sodium 150 mg
Potassium 351 mg
Phosphorus 169 mg
Calcium 149 mg
Fiber 2.7 g
Added Sugar 0 g
Kidney and kidney diabetic food choices
- 1/2 meat/protein
- 1 starch
- 1 vegetable, high potassium
- 1 fat
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