Pasta Aglio e Olio

Recipe developed by Chef Leslie Cairns

Pasta Aglio e Olio

This pasta is an excellent low potassium alternative to pasta with tomato sauce and pairs nicely with chicken, pork or beef. Try it with the Baked Tilapia Fillets Gremolata.

Ingredients

  • 1 lb white spaghetti or linguini
  • 1/2 cup extra virgin olive oil
  • 2 cloves of garlic, minced
  • black pepper (to taste)
  • 1 tsp dry chili flakes
  • 1 green onion
  • 1/2 cup fresh herbs (such as basil and oregano), chopped

Directions

Cook pasta according to directions.
In a skillet, saute garlic, pepper, chili flakes and onion in olive oil.
Add cooked pasta and fresh herbs to the oil.
Toss together and serve immediately.

Nutrient Analysis

Calories: 341 KCal

Protein: 8 g

Carbohydrates: 43 g

Fibre: 2 g

Total Fat: 15 g

Sodium: 7 mg

Phosphorus: 112 mg

Potassium: 163 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 1/8th of recipe (about 1 cup)

Renal and Diabetic Exchanges

3 starch

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