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Veggie Crumbles with Bowtie Pasta and Kale
Diet Types:
Portions: 6
Serving Size: 1-1/3 cups
Ingredients
- 1 cup onion
- 1 tablespoon olive oil
- 12 ounces frozen veggie crumbles
- 1/3 cup water
- 2 teaspoons Italian seasoning blend
- 4 cups low-sodium vegetable broth
- 8 ounces bowtie pasta
- 2 cups kale
- 1/8 teaspoon red chili flakes
- 1/2 cup plain, low-fat Greek yogurt
Nutrients per serving
Calories 280
Protein 18 g
Carbohydrates 39 g
Fat 6 g
Cholesterol 2 mg
Sodium 350 mg
Potassium 340 mg
Phosphorus 203 mg
Calcium 74 mg
Fiber 6.1 g
Preparation
- Chop the onion and kale.
- In a large skillet heat the olive oil over medium heat. Sauté the onion until tender. Stir in the veggie crumbles, 1/3 cup water and Italian seasonings. Cover and cook until crumbles for 4 minutes.
- Pour 2-1/2 cups chicken broth into the mixture and bring to a boil.
- Add pasta and cook and stir over medium high heat until broth is absorbed, about 10 to 12 minutes. Add remaining broth, kale and chili flakes and cook over medium heat until pasta is done, about 14 minutes.
- Remove skillet from heat and stir in Greek yogurt. Serve hot.
Renal and renal diabetic food choices
- 2 meat
- 2 starch
- 1 vegetable, low potassium
Carbohydrate choices
2-1/2Helpful hints
- This recipe was analyzed with Morningstar Farms® Grillers® Crumbles™. Soy protein products vary greatly in potassium content. Always check the label for potassium content if available.
- Many soy-based vegetarian protein products contain a significant amount of sodium. To keep total sodium low try to use other low sodium ingredients in your recipes that include these products.
Submitted by:
DaVita dietitian Sara from California.Get Free Kidney-Friendly Cookbooks
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