Healthy & Special Diets > Recipes for Specific Health Conditions > Recipes for Kidney Disease > Recipes with Moderate Protein

Moderate Protein Pasta Primavera

A vibrant and kidney-friendly pasta primavera recipe with a focus on moderate protein, lower phosphorus, and potassium levels. This dish is loaded with fresh, seasonal vegetables and is light, flavorful, and suitable for individuals managing kidney disease. Enjoy a healthy and satisfying meal.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
2
Ingredients
  • 100 g Pasta (low protein or regular)
  • 1 cup Asparagus, cut into 1-inch pieces
  • 1/2 Yellow Bell Pepper, diced
  • 1/2 Zucchini, diced
  • 1/2 cup Green Peas, frozen
  • 2 tsp Olive Oil
  • 1 clove Garlic, minced
  • 2 tbsp Fresh Basil, chopped
  • 1 tbsp Lemon Juice
  • 1 tbsp Parmesan Cheese, grated (optional, use sparingly)
  • to taste Salt
  • to taste Black Pepper

Cook the Pasta

Cook the pasta according to package directions. If using low protein pasta, follow specific cooking instructions. Drain and set aside.

Sauté Garlic

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant, being careful not to burn it.

Add Vegetables

Add the asparagus, yellow bell pepper, and zucchini to the skillet. Sauté for about 5-7 minutes, until the vegetables are tender-crisp. Add the frozen peas during the last 2 minutes of cooking.

Combine Pasta and Vegetables

Add the cooked pasta to the skillet with the vegetables. Toss gently to combine.

Season

Stir in the fresh basil, lemon juice, salt, and black pepper. Mix well to ensure the pasta and vegetables are evenly coated with the seasonings.

Serve

Serve the pasta primavera immediately. If desired, garnish with a small amount of grated Parmesan cheese. Adjust the amount of Parmesan based on individual dietary restrictions.

Nutrition Facts Estimated per 100g of product

Note: These values are approximate and can vary based on specific ingredients and portion sizes. Consult a registered dietitian or healthcare professional for personalized dietary advice.

  • Calories: 130 kcal
  • Protein: 5g
  • Fat: 6g
  • Carbohydrates: 15g
  • Sodium: 50mg (This value can vary based on added salt. Use sparingly or omit entirely.)
  • Phosphorus: 50mg
  • Potassium: 100mg

Other Important Considerations for Nutrition

  • Protein Control: This recipe uses a moderate amount of protein to meet kidney-friendly guidelines. Adjust portion sizes to meet individual protein needs as recommended by your healthcare provider or registered dietitian. Consider using a low-protein pasta.
  • Vegetable Selection: Asparagus, bell peppers, zucchini, and peas are generally suitable for individuals with kidney disease, but portion control is still important. Be mindful of potassium content.
  • Sodium Reduction: Avoid adding excess salt. Use herbs and lemon juice for flavor enhancement.
  • Phosphorus Awareness: Parmesan cheese is relatively high in phosphorus, so use sparingly or omit it entirely if phosphorus intake needs to be strictly limited.
  • Fluid Intake: Stay adequately hydrated as recommended by your healthcare provider or registered dietitian.

← Moderate Protein Chicken and Vegetable Stir-Fry Overnight Oats with Berries, Seeds, and Kefir →

FAQ

  • Can I use other vegetables in this primavera?

    Yes, you can substitute other kidney-friendly vegetables such as cauliflower, green beans, or cucumbers. Be mindful of the potassium and phosphorus content of the vegetables you choose.
  • Can I add a protein source to this dish?

    Small amounts of grilled chicken or tofu may be added. Keep protein within recommended limits for kidney diets.
  • Can I make this recipe vegan?

    Omit the Parmesan cheese to make this recipe vegan. Ensure all other ingredients are plant-based.