Creamy Polenta with Sautéed Mushrooms
Soft, creamy polenta serves as a comforting base for earthy sautéed mushrooms and fresh herbs. A simple, elegant meal that feels both rustic and indulgent.
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A vibrant and kidney-gentle pasta dish, featuring white pasta tossed with a colorful medley of low-potassium vegetables like bell peppers, carrots, and zucchini, all sautéed in heart-healthy olive oil with fragrant garlic and herbs. Designed to be exceptionally low in protein, sodium, potassium, and phosphorus.
A light and vibrant pasta dish designed for a kidney-friendly diet. Tender white pasta is tossed with a colorful mix of low-potassium vegetables like bell peppers and zucchini, all brought together with a simple garlic and olive oil sauce.
Serving size: 1 cup
Formulated with low levels of protein, sodium, potassium, and phosphorus to support kidney health.
Provides approximately 8-12g protein per serving, ideal for managing protein intake in CKD.
Prepared with fresh ingredients and herbs, keeping sodium content below 100mg per serving.
Kidney-friendly vegetables like bell peppers and carrots provide essential vitamins A and C.
White pasta provides easily digestible carbohydrates for sustained energy without kidney burden.
Yes, this pasta primavera is specifically designed for kidney health. It is very low in protein, sodium, potassium, and phosphorus, making it an excellent choice for individuals managing Chronic Kidney Disease (CKD). It provides energy from pasta and essential vitamins from kidney-friendly vegetables.
One serving of this CKD-friendly pasta primavera contains approximately 350-450 calories, with protein typically around 8-12g, sodium below 100mg, potassium under 150mg, and phosphorus under 100mg, depending on portion size and specific vegetable amounts.
This recipe utilizes kidney-friendly vegetables such as bell peppers (all colors), carrots, zucchini, and green beans. These are low in potassium and phosphorus, making them suitable for a renal diet. Avoid high-potassium vegetables like tomatoes, potatoes, and spinach.
Yes, you can prepare the pasta and vegetable sauté separately. Store them in airtight containers in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or olive oil if needed to maintain moisture.
While low in protein and kidney-friendly, this dish is primarily carbohydrate-based from the pasta. Diabetics with CKD should monitor their portion sizes carefully and consult with their dietitian to ensure it fits their carbohydrate limits and overall meal plan.
Soft, creamy polenta serves as a comforting base for earthy sautéed mushrooms and fresh herbs. A simple, elegant meal that feels both rustic and indulgent.

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A simple, vibrant pasta dish that is lower in protein, making it an excellent choice for days when you need to conserve your protein allowance. Sautéed low-potassium vegetables add flavor and nutrients.
A vibrant and kidney-gentle pasta dish, featuring white pasta tossed with a colorful medley of low-potassium vegetables like bell peppers, carrots, and zucchini, all sautéed in heart-healthy olive oil with fragrant garlic and herbs. Designed to be exceptionally low in protein, sodium, potassium, and phosphorus.
This italian_american dish is perfect for dinner. With 317.64 calories and 9.16g of protein per serving, it's a healthy, kidney-friendly, low-sodium, low-fat, low-cholesterol, low-calorie, low-phosphorus option for your meal plan.
Prepare and blanch the vegetables
Cook the pasta
Sauté the aromatics and vegetables
Combine and finish the dish