If you’re looking for an easy, kidney friendly meal that requires minimal cooking skills, then pasta + a premade jar of sauce could be the recipe you’ve been waiting for.
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Kidney Friendly Pasta Ingredients:
- Whole Wheat Pasta – for this recipe, we have opted for whole wheat penne pasta, but you could choose any shape that you want. If you want to learn more about different types of pastas and how to include them in a kidney diet, check out our Kidney Friendly Pasta Noodles post. A little more than half of the protein in this recipe comes from the whole wheat noodles. If you want to reduce the amount of protein in the dish a bit more, consider using a gluten free pasta.
- Kale Pesto with White Cheddar Pasta Sauce – while we selected this creamy sauce from Sonoma Gourmet for our recipe, you can easily change up the flavor profile of the dish simply by picking a different kidney friendly pasta sauce. We’ve searched through all of the available pasta sauces on the market to provide you with a list of low sodium, kidney friendly pasta sauces you can buy.
- Cauliflower – eating more vegetables is a key component of an ideal kidney diet. Roasting them in olive oil and tossing in pasta sauce makes them tender and flavorful.
- Parmesan Cheese – this is an optional ingredient, but it adds some great flavor to the dish without adding a lot of protein. Be careful with portion size though. Parmesan is a high sodium cheese, so you don’t want to use too much! If you’ve taken our course and are following our guidelines for a low sodium diet, you may have some extra sodium in your day that you can use up. In that case, feel free to use a little more than what is called for in the recipe!
Kale Pesto White Cheddar Penne Pasta
Nutrition:
Calories:
465
Protein:
13g
Carbohydrates:
53g
Fiber:
9g
Sugar:
5g
Fat:
24g
Sodium:
450mg
Potassium:
580mg
Phos:
263mg
Bioavailable Phos:
101mg
Calcium:
148mg
Course: MainDifficulty: Easy
Nutrition:
Calories:
465
Protein:
13g
Carbohydrates:
53g
Fiber:
9g
Sugar:
5g
Fat:
24g
Sodium:
450mg
Potassium:
580mg
Phos:
263mg
Bioavailable Phos:
101mg
Calcium:
148mg
Servings
2
servingsPrep time
15
minutesCooking time
15
minutesIngredients
4 oz whole wheat penne pasta
2 cup cauliflower florets, fresh
1 T olive oil
3/4 cup Kale Pesto White Cheddar Sauce
2 t parmesan cheese
Directions
- Fill large pot up with water and bring to a boil. Preheat oven to 425.
- While waiting for water to boil, chop cauliflower into quarter sized florets. Toss with olive oil. Arrange in a single layer on a baking sheet and roast in oven for 20 minutes, or until florets begin to brown.
- Once water is boiling, add dry pasta and boil per pasta box instructions.
- Once pasta a finished cooking, drain water and return to pot. Add 3/4 cup of Kale Pesto White Cheddar sauce and roasted cauliflower. Toss evenly to coat.
- Garnish each serving with 1 teaspoon of parmesan cheese.
