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August 2025 | News, Patient News, Recipes, Uncategorized

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
- 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.
- 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.
- 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.
- Prepare pasta of choice according to the instructions on the box.
- 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
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