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Green Pesto Pasta

Green Pesto Pasta
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: DaVita.
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Summary
Say goodbye to plain pasta and add a touch of green with this Green Pesto Pasta recipe. With a touch of parmesan cheese and olive oil, this easy low-sodium dish is sure to become a dinner favorite.

This recipe brought to you by DaVita, a proud partner of the American Diabetes Association® and Diabetes Food Hub®
  • Prep time
    5 min
  • Cook time
    15 min
  • Servings
    4 Servings
  • Serving size
    3/4 cup
Dinner Lunch Main Dish Quick & Easy Sides CKD Dialysis CKD Non-Dialysis Kidney-Friendly Italian Kid Friendly
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3/4 cup
  • Amount per serving Calories 290

  • Total Fat 16g
    • Saturated Fat 2.3g
  • Cholesterol 0mg
  • Sodium 25mg
  • Total Carbohydrate 33g
    • Dietary Fiber 5g
    • Total Sugars 1g
  • Protein 8g
  • Potassium 180mg
  • Phosphorus 160mg

Choices/Exchanges: 1 Starch, 1 Fat

Dinner Lunch Main Dish Quick & Easy Sides CKD Dialysis CKD Non-Dialysis Kidney-Friendly Italian Kid Friendly
Ingredients

Ingredients

  • whole grain spaghetti noodles
    6 oz
  • fresh basil
    2 cup
  • garlic cloves
    4
  • olive oil
    1/4 cup
  • Parmesan cheese (shredded)
    2 tbsp
  • black pepper
    1/4 tsp

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Directions

Directions

  1. Bring water to a boil and cook pasta as directed, without salt. Drain.

  2. Place basil leaves, garlic, and parmesan cheese in a food processor and pulse to chop. Gradually stream olive oil into the basil mixture and continue to pulse.

  3. Add pepper to taste.

  4. Pour basil pesto sauce onto the pasta and toss to coat before serving.

Reviews

Reviews

Write a Review
  • Not recommended

    Well, I made it. But there just wasnt enough flavor. I grow my own basil so it's fresh sweet basil. Missing salt. I know we want to stay away from sodium, but geeze!. Anyway I put a pinch of nusalt and sqeezed lemon juice on my serving and also added a serving of 6 steamed from frozen brussel sprouts. Because a 3/4 cup serving of this pasta is not gonna satisfy my appetite. Also I will make this again, except use one tablespoon of olive oil, because 2 tablespoons is too much.