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Summer squashes come together with pasta to give you a quick, light, and bright summer dinner idea for June: Fettuccine with Zucchini and Squash.

This recipe was submitted by Pat Handley for the DCI Kidney Cookbook.

Ingredients
Makes 4 servings

  • 2 oz fettuccine noodles
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 tsp minced garlic
  • 1 tsp olive oil
  • 1 large lemon fresh basil sprigs, fresh thyme sprigs

 Instructions

  1. Place a large pot of water over high heat.
  2. When the water has come to a rolling boil, add the fettuccine and stir through.
  3. Cook the pasta, stirring occasionally, for 8-10 minutes or until noodles are tender but firm.
  4. When pasta is done, drain noodles.
  5. While the pasta cooks, cut the zucchini and yellow squash into thin strips, Julienne-style.
  6. Chop the basil into thin strips to make 1-2 tablespoons.
  7. Chop the thyme to make 1 tsp.
  8. In a medium skillet, heat the olive oil over medium-high heat.
  9. Stir-fry the squash with the minced garlic until crisp but tender.
  10. Add the basil and thyme and stir-fry another minute.
  11. Remove from heat.
  12. Cut the lemon in half and squeeze the juice over the hot vegetables.
  13. Combine squash mixture with cooked pasta and use 2 large forks to loosely combine.
  14. Serve while warm.

Nutrition Facts (Per Serving)

Calories – 341
Potassium – 322mg
Sodium – 10mg
Phosphorus – N/A
Protein – 12g

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.