Sautéed Zucchini and Walnut White Pasta
Tender penne pasta tossed with thin sautéed zucchini half-moons, minced garlic, cracked black pepper, extra virgin olive oil, and toasted chopped walnuts.
Zucchini is naturally low in potassium and high in water. Using white pasta provides a comforting base that is significantly lower in phosphorus and potassium than whole-wheat pasta.
Ingredients
Check items as you prep your kitchen:
Cooking Instructions
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Bring a large pot of water to a boil. Cook white pasta according to package directions until al dente. Drain, reserving 2 tablespoons of starchy pasta water.
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While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced garlic and cook for 1 minute until fragrant but not browned.
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Add sliced zucchini and red pepper flakes. Sauté for 5 to 6 minutes until zucchini is tender and lightly golden.
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Toss the drained pasta into the skillet along with the reserved pasta water, remaining 1 tablespoon of olive oil, and black pepper.
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Stir gently over low heat for 1 minute so the olive oil coats the pasta.
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Transfer to bowls and garnish with toasted chopped walnuts.
Kidney Nutrition & Mineral Prep Tips
Dietitian Tip: Walnuts provide heart-healthy alpha-linolenic acid (ALA). By using just 2 tablespoons for four servings, you get a nutty crunch while keeping dietary phosphorus within safe limits.
Stage Adaptation: Safe for Stages 1 through 3b.