Name: One-Pot Pasta With Roasted Red Pepper & Peas
Cook time: 20 min
Total time: 20 min
Ingredients: ½ cup Roasted Red Pepper Sauce; ½ cup Peas; 2 cups Pasta; 2 tbsp Extra virgin olive oil; Crushed black pepper; 1 tsp Garlic powder; ¼ tsp Salt

Overhead photo of roasted red pepper and peas pasta dish

One-Pot Pasta With Roasted Red Pepper & Peas

Anthony Valentine, Kidney-Friendly Chef

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Need a quick meal that's sure to hit the spot? This one-pot pasta recipe can be put together in 20 minutes, making it the perfect quick lunch or dinner. Our pasta with roasted red pepper and peas can also be made in one-pot, making cleanup a breeze.

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Total Time: 20

Servings: people

Serving Size:0.5 of recipe

Nutrition

Calories:481 kcal

Carbs:55 g

Sodium:299 mg

Potassium:372 mg

Phosphorus:175 mg

Protein:12 g

Fiber:6 g

Equipment

▢
1 Medium pot

Ingredients

▢ ½ cup Roasted Red Pepper Sauce Nutrition based on our red pepper sauce recipe. Alternatively you can use a lower-sodium store-bought sauce.
▢ ½ cup Peas
▢ 2 cups Pasta
▢ 2 tbsp Extra virgin olive oil
▢ Crushed black pepper
▢ 1 tsp Garlic powder
▢ ¼ tsp Salt

Instructions

Bring a pot of water to a boil and add in the pasta. Reduce to a simmer and cook until al dente.
Strain pasta water leaving a little behind. We're aiming to leave about a ½ cup of water behind. This does not need to be exact since we can simply add water or simmer longer in step 4 if we need to adjust.
Put the pot back on the burner and turn the heat to medium-low. Add in the Roasted Red Pepper Sauce, peas, garlic, salt, and olive oil.
Simmer for 5 minutes or until desired sauce texture is reached.
Serve with fresh cracked black pepper.

Full Nutrition

Nutrition Facts

One-Pot Pasta With Roasted Red Pepper & Peas

Amount Per Serving (0.5 of recipe)

Calories 481 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 4g25%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 299mg13%

Potassium 372mg11%

Carbohydrates 55g18%

Fiber 6g25%

Sugar 6g7%

Protein 12g24%

Vitamin A 2263IU45%

Vitamin B1 2mg133%

Vitamin B2 2mg118%

Vitamin B3 4mg20%

Vitamin B5 2mg20%

Vitamin B6 2mg100%

Vitamin C 93mg113%

Vitamin E 4mg27%

Vitamin K 25µg24%

Calcium 29mg3%

Copper 2mg100%

Folate 63µg16%

Iron 3mg17%

Manganese 3mg150%

Magnesium 53mg13%

Phosphorus 175mg18%

Selenium 41µg59%

Zinc 3mg20%

* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (125)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.