Servings: 4

Ingredients:

• 3 red bell peppers, cut into quarters
• ½ yellow onion, outside skin removed and ends cut off
• ½ head of garlic
• 2 tbsp olive oil
• Salt and pepper to taste
• ¼ cup chopped basil OR 2 tbsp Italian season
• 5 tbsp shredded parmesan cheese
• Juice from ½ lemon
• Optional: red chili pepper flakes for spice
• Pasta of your Choice

Directions

1. Preheat oven to 375°F. Drizzle 1 tbsp of olive oil on cookie sheet and spread to cover all areas evenly. Save the remaining tbsp of olive oil for mixing later.
2. Place red pepper, onion and garlic on cookie sheet, sprinkle salt and pepper to taste. Cook for 45 minutes – 1-hour, rotating vegetables half way through. Note: Red pepper skin should be slightly charred to indicate it is done.
3. Peel skin off of red peppers and garlic cloves, place along with remain ingredients into food processor (if you do not have a food processor, a blender will also work). Mix until desired smoothness.
4. Prepare pasta of choice according to the instructions on the box.
5. The sauce may have cooled down during the peeling and mixing process, if so, heat on stove top or microwave before mixing into pasta.

Calories: 121 kcal
Carbohydrates: 8g
Protein: 4 g
Fat: 9g
Sodium: 299 mg
Potassium: 237 mg
Phosphorous: 77 mg

Adapted and adjusted from: thekidneydietitian.org

For more recipe ideas, please visit www.kidneyhealth.ca/living-with-kidney-disease/nutrition/recipes