Creamy Bowtie Pasta with Veggies

Portions:
8

Serving Size:
1 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

  • 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

Preparation

  1. 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
  2. Reduce heat to medium and continue to stir onions for about 10 minutes. They should be even more brown but still not burned.
  3. 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.
  4. 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.
  5. Heat remaining 1 tablespoon olive oil in the same skillet and add mushrooms, cooking until mushrooms are soft about 5 minutes.
  6. Add spinach and stir on low heat until spinach starts to wilt.
  7. Add half and half to the spinach and mushroom mixture. Bring to a quick boil and then reduce heat to simmer.
  8. Add 2/3 cup Parmesan cheese stirring until it melts. Add caramelized onion back to the skillet.
  9. Cook farfalle pasta el dente, according to package directions. Add drained farfalle pasta to skillet and stir together and thoroughly.

Helpful hints

  • 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.

Nutrients per serving

Calories 234

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

Renal and renal diabetic food choices

  • 1/2 meat/protein
  • 1 starch
  • 1 vegetable, high potassium
  • 1 fat

Carbohydrate choices

2

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