Vegetable Macaroni Pasta

Vegetable Macaroni Pasta

This meal is the perfect and straightforward recipe for those vegetable lovers or those who can't eat meat now, due to their chronic kidney disease and just need a light meal.

I used only three vegetables in this recipe: red peppers, white onions, and garlic cloves. You can add any other vegetables you like if you want to add more. I paired this with a fresh salad and some oven-roasted potatoes. Enjoy!

Makes 2 servings

Ingredients for vegetable macaroni pasta

  • 1 red pepper
  • 2 white onion
  • 4 garlic cloves
  • 250 grams of macaroni pasta, or about 1 cup
  • 1/2 cup of tomato and garlic pasta sauce, or any pasta sauce you enjoy
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp dried mix herbs
  • 2 tsp paprika
  • 2 tbsp olive oil
  • 1 cup of water

Directions for vegetable macaroni pasta

  1. First, you'll want to prep all of your vegetables by thinly cutting them into long slices.
  2. Get a small pot for your dish and pour in your olive oil to coat the pot and heat over medium.
  3. When heated up, put your cut up peppers, onions, and garlic into the pot and brown them slightly.
  4. Add your seasoning, salt, pepper, dried mix herbs, and paprika, then cook down until everything is caramelized.
  5. Add your macaroni pasta, 1 cup of water, and pasta sauce.
  6. Mix all together and cook until ready and the water has evaporated, and serve!

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Nutrition facts

per serving

  • calories: 197
  • cholesterol: 0mg
  • dietary fiber: 5g
  • protein: 7g
  • sodium: 1177mg
  • sugars: 9g
  • total carbohydrates: 41g
  • total fat: 8g

Disclaimer: Chronic-Kidney-Disease.net does not provide any express or implied warrant toward the content or outcome of any recipe.

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