Kidney Community Kitchen

Information and tools to help you manage your renal diet

Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/2323/

Pasta Aglio e Olio

Recipe developed by Chef Leslie Cairns

Pasta Aglio e Olio

This pasta is an excellent low potassium alternative to pasta with tomato sauce and pairs nicely with chicken, pork or beef. Try it with the Baked Tilapia Fillets Gremolata.

Ingredients

1 lb
white spaghetti or linguini
1/2 cup
extra virgin olive oil
2
cloves of garlic, minced
black pepper (to taste)
1 tsp
dry chili flakes
1
green onion
1/2 cup
fresh herbs (such as basil and oregano), chopped

Directions

Cook pasta according to directions.
In a skillet, saute garlic, pepper, chili flakes and onion in olive oil.
Add cooked pasta and fresh herbs to the oil.
Toss together and serve immediately.

Nutrient Analysis

  • Calories: 2720 KCal
  • Protein: 56 g
  • Carbohydrates: 336 g
  • Fibre: 8 g
  • Total Fat: 120 g
  • Sodium: 112 mg
  • Phosphorus: 896 mg
  • Potassium: 1168 mg

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