Zucchini Ribbon Garlic Pasta with Olive Oil
White fettuccine pasta tossed half-and-half with long, tender zucchini ribbons peeled with a vegetable peeler, sautéed in garlic-infused olive oil.
Blending vegetable ribbons into white pasta cuts the starch in half while keeping phosphorus and potassium exceptionally low.
Ingredients
Check items as you prep your kitchen:
Cooking Instructions
-
Cook white fettuccine in a pot of boiling water for 8 minutes until al dente. Drain, reserving 2 tablespoons of pasta water.
-
While pasta boils, heat olive oil in a large skillet over medium-low heat. Add sliced garlic and cook gently for 2 minutes until soft and fragrant (do not burn).
-
Add the zucchini ribbons to the skillet and sauté for just 2 minutes until wilted.
-
Add the drained fettuccine, reserved pasta water, black pepper, and parsley into the skillet.
-
Toss gently with tongs for 1 minute until ribbons and pasta are combined and glistening.
-
Serve warm.
Kidney Nutrition & Mineral Prep Tips
Dietitian Tip: Shaving zucchini into ribbons creates an illusion of high pasta volume on the plate, satisfying the appetite while keeping carbohydrates and potassium modest.
Stage Adaptation: Safe across Stages 1 through 4.