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Pasta/Squash/Carrots/Cream Sauce - Printer

 This dish is based on a very popular food trend, squash spirals. I don’t use a “sprializer” in this recipe, but feel free to break yours out if you have one lying around. You can also buy those pre spiraled packages of veggies that are often found in the produce department. 

     I prefer to use my peeler and and strips with similar shaped pasta like pappardelle or linguine. Having similar shapes will allow you to sneak in some veggies in a dish for those who might be averse. 
    The ease and speed of this recipe allows for you to make a quick meal that will look and taste like a chef stopped by the house to cook for your family. In addition, the kidney friendly nature of this recipe won’t deter those at the table who don’t have those difficulties. 
  • 1 lb. linguine or pappardelle or other wide pasta
  • 1 zucchini
  • 1 yellow squash
  • 1 cup heavy cream
  • 1 medium sized carrot
  • 3 cloves garlic
  • 8 leaves fresh basil
  • 2 tbsp butter
  • 1/2 cup freshly grated Parmigiana Reggiano
  • Salt/pepper
Start by placing a large pasta pot with 4 to 6 quarts of water on the stove and bring to a boil. This dish will not take too long, so once you start cooking your pasta it  won’t be long. 

Peel your squash and zucchini in wide strips. I like to use the skin, so i clean the veggies well before peeling. You will get to the seeds at the center, and that’s where I like to stop. Peel the outer layer of the carrot and discard, them peel as much of the carrot in the same way as the squash and zucchini. Set all the veggies on one plate.

Heat a large skillet that will fit all the pasta on medium heat and melt the butter. As soon as the butter is melted add the minced garlic and saute for just a few minutes. Garlic is sensitive, and if it burns, all the fat that is cooking in will be ruined and you should start over. Burnt garlic cannot be saved, nor the fat it burnt in. 
If you are using dried pasta if will take about 8-11 minutes to cook, about the same time it will take the finish the sauce. If you using fresh pasta, that will only take a few minutes, so time your “pasta in the water” accordingly.
Once the garlic has begun to create an aroma in the kitchen, it’s time to add the heavy cream.  You will want to let the cream reduce about 1/3 to thicken up the sauce. About halfway through the thickening process add the basil to flavor the cream with the herb.
If you have a steaming basket that will fit on top of the pasta water, place the the squash, zucchini, and carrot strips in the basket. Once you add the pasta in the water, put the veggie basket on top of the water and steam veggies while the pasta cooks. 
**The steaming of the veggies will retain more of the vitamins and minerals. Alternatively, cook the veggies in the cream sauce while the pasta cooks.  I like my veggies a little crisp, but you can certainly cook them longer. 
Once the pasta is nearly done, remove the veggies from the steamer and directly to the sauce. This will also flavor the sauce a bit more. 
Next, remove the pasta from the water and add directly to the sauce to finish cooking, stirring to thoroughly mix the pasta, cream sauce and veggies. 
When the pasta is fully cooked, turn off the heat and add the Parmigiana Reggiano cheese, mix, and serve.

More Information

Below you will find the nutritional information for this recipe.   In the past we have been guided to restrict the fat content in our cooking for better health. This long standing thought is being challenged by several new studies.  Although those with high levels of the bad cholesterol should are still considered "at risk" when it comes to the consumption of fats in their diet. 

In addition, the newest studies are now suggesting that certain fats have not been proven to be the biggest culprit in cardio vascular disease. Obesity, diabetes, and the amount of processed sugars in our diets causing those issues have a stronger link than certain saturated fats. 

When we eat foods that may have less calories, we are likely to replace those missing calories with other foods. And often those foods may contain higher levels of minerals that are not good for the CKD patient.

Phosphorous in heavy cream is significantly lower that in all other milk products and because of the higher fat, and thus higher calorie count, you will tend to eat less in your  and keep the phosphorous levels lower in your end product.

Click here to learn more about how this issue.

AmountIngredientsSodium (mg)Phosphorus (mg)Potassium (mg)
1 lb.Pasta - Spaghetti or Fettucini

2 ClovesFresh Garlic
2 tbspsButter
1/2 cup Parmigiano Reggiano

1 cupHeavy Cream
2 tbspFresh Basil (10 to 15 leaves)
1Squash, Yellow

Total for whole recipe

Recommended daily intake (Non CKD)
2 ozPortion size

% RDA per portion
4 ozPortion size

% RDA per portion


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