Loading...
A simple, flavorful one-pot pasta meal designed for a kidney-friendly diet. Tender pasta and low-potassium vegetables like bell peppers and cauliflower come together in a light, garlic-herb sauce, ready in under 30 minutes.
Sauté the aromatics
Add vegetables and pasta
Cook the one-pot meal
Velvety, slow-cooked polenta forms a perfect base for earthy mushrooms sautéed with garlic and fresh herbs. A comforting and savory Italian-American classic, made heart-healthy with minimal sodium.
A vibrant and flavorful pasta dish where spaghetti and fresh vegetables cook together in one pot. This low-sodium version is perfect for a quick, healthy weeknight dinner, ready in under 30 minutes.
A rich and satisfying pasta dish featuring tender mushrooms in a velvety, garlic-infused cream sauce. Made completely without salt, this recipe relies on fresh herbs and black pepper for a surprisingly flavorful meal.
Enjoy a guilt-free creamy pasta dish! This recipe uses deeply browned mushrooms and a touch of low-fat milk to create a silky, savory sauce without the heavy cream or high sodium. It's a comforting weeknight dinner ready in under 30 minutes.
A simple, flavorful one-pot pasta meal designed for a kidney-friendly diet. Tender pasta and low-potassium vegetables like bell peppers and cauliflower come together in a light, garlic-herb sauce, ready in under 30 minutes.
This italian_american recipe takes 30 minutes to prepare and yields 4 servings. At 201.44 calories per serving with 5.52g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and serve
Use pre-chopped vegetables from the grocery store to reduce prep time to just 5 minutes.
Cut the vegetables into smaller, bite-sized pieces and use a fun pasta shape like rotini or small shells.
Extremely low in sodium to help manage blood pressure and fluid balance, which is crucial for kidney health.
Uses carefully selected vegetables like bell peppers and cauliflower to keep potassium levels in a safe range for a renal diet.
Avoids dairy, nuts, and whole grains, making it low in phosphorus to protect bone and heart health in individuals with CKD.
The one-pot method ensures all the cooking liquid is absorbed, and the meal itself is simple to digest and prepare.
Yes, this recipe is designed to be healthy for a renal diet. It is low in sodium, potassium, and phosphorus, while providing energy from carbohydrates and vitamins from kidney-safe vegetables. Always consult your doctor or dietitian for personalized advice.
Each 1-cup serving of this pasta contains approximately 320-360 calories, primarily from the pasta and olive oil.
Yes, but be very careful to choose low-potassium options. Good choices include cabbage, cucumber, or green beans. Avoid high-potassium vegetables like tomatoes, potatoes, spinach, and avocado.
It is best to avoid cheese as it is high in both sodium and phosphorus. This recipe gets its flavor from garlic, herbs, and lemon juice instead.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.