Zucchini Pesto Pasta
Enjoy a delicious and kidney-friendly twist on a classic with our Zucchini Pesto Pasta. Made with low-potassium zucchini noodles and a fresh basil pesto, this dish offers a flavorful and heart-healthy option perfect for managing CKD.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Blender
- Cuisine: American
- Diet: Low Salt
Ingredients
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- 1 1/2 cup penne pasta, uncooked
- 4.5 cups zucchini (approximately 3 medium zuchhinis)
- 2 tbsp minced garlic
- 4 tsp olive oil
- 1/2 tsp ground black pepper
- 1 tbsp garlic and more seasoning
- 1 cup basil pesto (recipe)
Instructions
- Cook penne pasta per package directions, omitting salt added to water. Save about 1/2 cup pasta water before draining for use in the recipe.
- Wash zucchini, and cut off ends. Cut in half lengthwise and then slice into half-moon pieces about 1/2 in thick.
- While pasta is cooking, heat olive oil in a large frying pan (you will eventually add all the zucchini to it so make sure it's big enough). Add garlic and saute for about 1 minute.
- Add sliced zucchini, black pepper, and garlic and more seasoning and cook until zucchini is tender-crisp, about 5 minutes. (You can cook to your preference of doneness)
- Add the pesto to the cooked zucchini and stir to combine.
- Add the cooked pasta to the zucchini/pesto mix and mix together. Add pasta cooking water as needed to get the mixture fully combined.
- Cook for an additional 4-5 minutes to heat throughout and get the flavors blended.
Find it online: https://www.renaldiethq.com/zucchini-pesto-pasta/
