Print Portions:
4
Serving
Size:
3/4 cup sauce
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 2 tablespoons olive oil
- 6Â green onions
- 2Â garlic clovesÂ
- 1 medium zucchini
- 1 medium yellow summer squash
- 1 medium red bell pepper
- 1 teaspoon dry oregano
- 4 teaspoons parmesan cheeseÂ
Preparation
- Chop green onions. Mince garlic. Julienne cut zucchini, yellow squash and bell pepper.
- Warm olive oil in a large, uncovered frying pan on medium heat.
- Add green onions and garlic and sauté until soft.
- Add remainder of vegetables and stir-fry lightly.
- When vegetables soften, cover pan and lower heat to medium-low.
- Cook for 20-30 minutes, until sauce has thickened. Season with oregano and serve over pasta.
- Sprinkle one teaspoon of parmesan cheese over each serving of sauce.
Helpful hints
- This is nice served over linguine cooked al dente.
- If sauce seems too dry, you can add a little water or white wine.
- 1 medium zucchini and 1 medium yellow summer squash each yield 3/4 cup julienne cut.
- Crushed red or black pepper adds extra zest.
Submitted by: ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ renal dietitian Laura from Georgia.
Nutrients per serving
Calories 90
Protein 2 g
Carbohydrates 4 g
Fat 7 g
Cholesterol 2 mg
Sodium 33 mg
Potassium 235 mg
Phosphorus 46 mg
Calcium 46 mg
Fiber 1.5 g
Kidney and kidney diabetic food choices
- 1-1/2Â vegetables, medium potassium
- 1 fat
Carbohydrate choices
0
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