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Turkey Bowtie Pasta

Renal Diet Nutrient Analysis

  • Servings per recipe: 6
  • Serving size: 1/6 of recipe

Nutrient Analysis

  • Calories: 516
  • Protein: 28g
  • Carbohydrates: 43g
  • Fibre: 3g
  • Total Fat: 25g
  • Sodium: 257mg
  • Phosphorus: 257mg
  • Potassium: 430mg

Renal and Diabetic Exchanges

Renal Exchanges: 3 protein, 3 starch and 1 vegetable.


For the pasta:
4 cups cooked bowtie pasta
1 lb ground turkey
1 cup cubed zucchini
1 cup raw mushrooms
1 red pepper sliced
Black pepper to taste

For the sauce:
5 tbsp margarine
1 tsp garlic powder
4 tbsp white flour
2 cups hot water
4 tbsp sour cream
1 tsp lemon juice
1/4 tsp ground red pepper flakes
1 tsp Mrs. Dash 'no salt added'


Direction for the sauce: Melt the margarine in a small saucepan on medium heat. Add the flour while continuously stirring. Immediately add some hot water, and then slowly add the rest of the hot water as the mixture thickens. Add the sour cream and stir well to mix. Add the lemon juice, ground red pepper flakes, Mrs. Dash, and garlic powder and stir continually for 1-3 minutes. Remove from heat and continue to stir as the sauce cools (2 minutes).

Direction for the pasta: Boil water without salt, then add bowtie pasta and cook according to package directions. Thoroughly cook the ground turkey in a pan (internal temperature of 74 C). In a large pan, sauté the zucchini and mushrooms until soft. Add the sliced pepper to warm, but not soften them. Add the sauce, ground turkey and pasta to the vegetables and stir well. Add black pepper to taste and serve.

Turkey Bowtie Pasta, 3.3 out of 5 based on 11 ratings