Green Pesto Pasta

Portions:
4

Serving Size:
3/4 cup

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

Ingredients

  • 6 ounces whole wheat 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  

Preparation

  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 pepper to taste.
  4. Pour basil pesto sauce onto the pasta and toss to coat evenly before serving.

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.

Nutrients per serving

Calories 303

Protein 8 g

Carbohydrates 34 g

Fat 15 g

Cholesterol 2 mg

Sodium 47 mg

Potassium 170 mg

Phosphorus 145 mg

Calcium 92 mg

Fiber 5.5 g

Renal and renal diabetic food choices

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

Carbohydrate choices

2

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