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Summer Pasta Salad
Ingredients:
- ½ pound cooked macaroni twists
- 1 medium zucchini
- 1 medium summer squash, sliced
- ¼ pound fresh mushrooms, sliced
- 1 can no-added-salt green peas
- 1 medium onion, sliced
- 2 cloves garlic, quartered
- garlic powder to taste
- black pepper to taste
- ½ teaspoon dried basil
- ¼ cup oil for frying
Instructions:
In fry pan, saute garlic cloves in oil until browned. Remove garlic and discard. Over medium high heat, add zucchini, summer squash and onion and saute 10 minutes, until tender and golden, stirring occasionally. Turn heat to high and add mushrooms, stirring occasionally for 5 minutes. Remove pan from heat. Add green peas, basil, garlic powder and black pepper to taste. Toss cooked macaroni twists.
Makes 4 servings.
Nutrient Information:
(Based on approximate analysis per serving)
411
calories
477 mg potassium
8 mg sodium
204 mg phosphorus
Kidney Options is supported by
Fresenius Medical Care
North America