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.


  • 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


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

Leave a Reply