Ricotta Cheese Penne

  • Serves 5
  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes

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Ingredients

Adjust Servings:
2 cups dry penne pasta
3/4 cup extra smooth ricotta cheese
5 leaves sage chopped (or 1 teaspoon dry)
3/4 cup of water from boiling the pasta
2 tablespoons olive oil
2 cups green beans cut lengthwise
1 garlic clove minced
1/2 teaspoon black pepper
6 cherry tomatoes cut in quarters
1 tablespoon lemon zest

Nutrient Analysis

PER SERVING:

1/5 of recipe (1 cup)


RENAL EXCHANGE:

1 Protein + 2 Starch + 1 Vegetable


Calories
305kcal
Protein
11g
Carbohydrates
40g
Fibre
3g
Total Fat
12g
Saturated Fat
4g
Cholesterol
20mg
Sodium
40mg
Potassium
294mg
Phosphorus
171mg

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A vegetarian pasta recipe introducing ricotta cheese, a low sodium and low phosphorus cheese.

Ingredients

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Preparation

1
Done

In a large pot, bring water to boil and cook pasta according to instructions on package. After draining the cooked pasta keep 3/4 cup of the water and set aside.

2
Done

Transfer the cooked pasta back into the pot. Add the ricotta and the sage and stir to combine.

3
Done

In a big frying pan over medium-heat, heat the olive oil. Add the beans, garlic and pepper and fry for 3–4 minutes, while paying attention not to burn the garlic.

4
Done

Add the water and bring it to a boil. Reduce the heat and continue to simmer until the beans are cooked (approximately 4 minutes).

5
Done

Add the bean mixture to the pasta and cheese.

6
Done

Add the tomatoes and gently stir.

7
Done

Sprinkle with lemon zest and serve.

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