Portions:
6

Serving Size:
1 cup

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

Ingredients

  • 2 tablespoon butter
  • 2 tablespoons olive oil
  • 6 garlic cloves
  • 1/8 teaspoon red pepper flakes
  • 1 pound asparagus
  • 1/4 teaspoon Tabasco® hot sauce
  • 2 teaspoons lemon juice
  • 1/2 teaspoon black pepper
  • 8 ounces whole wheat penne pasta, uncooked
  •  1/4 cup shredded Parmesan cheese

Preparation

  1. Cook pasta according to instructions, omitting salt.
  2. Cut asparagus into 2" pieces. Mince garlic.
  3. In a medium skillet heat olive oil and butter over medium heat. Add garlic and red pepper flakes and sauté for 2-3 minutes.
  4. Add asparagus, Tabasco sauce, lemon juice and black pepper to skillet and cook for 6 minutes until tender crisp.
  5. Drain pasta and transfer to a bowl. Add asparagus  and toss.
  6. Top with shredded cheese and serve.

Helpful hints

  • Thicker asparagus stalks may require longer cooking time.
  • Add diced cooked chicken or shrimp to make an entrée dish.
  • Adjust red pepper flakes and Tabasco sauce to taste.

Nutrients per serving

Calories 258

Protein 9 g

Carbohydrates 33 g

Fat 10 g

Cholesterol 13 mg

Sodium 93 mg

Potassium 258 mg

Phosphorus 168 mg

Calcium 83 mg

Fiber 4.8 g

Renal and renal diabetic food choices

  • 2 starch
  • 1/2 vegetable, low potassium
  • 1-1/2 fat

Carbohydrate choices

2

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