For this one I made the recipe exactly as it is written, but used low protein noodles since it fit in my daughter’s diet. For some this might be too high, but you could swap out ingredients such as: low protein sour cream for regular sour cream, and low protein cheese for the parmesan cheese, and that would significantly lower the phe/protein content.
Ingredients:
5 ounces baby spinach, coarsely chopped
8 ounces spaghetti noodles (low protein noodles)
1/2 cup slivered oil packed sun dried tomatoes plus 1 T oil from the jar
1/2 cup thinly sliced onions
1/4 tsp crushed red pepper
1/4 tsp salt
1/4 tsp pepper
1 cup vegetable broth
1/2 cup sour cream (low protein sour cream to reduce the phe/protein)
1/4 cup grated parmesan cheese (low protein cheese)
1 T unsalted butter
Instructions:
1. Boil noodles according to package directions, and drain.
2. Heat oil in a pan and add onion and tomatoes. Cook about 3 minutes.
3. Add garlic, crushed red pepper, salt and pepper, and cook for 1 minute.
4. Add broth and cook until reduced to about half. Add butter and stir.
5. Remove your low protein portion. To the low protein portion add your low protein sour cream and low protein cheese. To the high protein portions add your regular sour cream and parmesan cheese.
6. Add the spinach and pasta and toss.
Please remember to calculate the phes/protein in the recipes posted to ensure they will fit within you or your child’s diet. These recipes fit within my children’s diets, but they may not fit everyone’s needs. If they are too high in protein consider swapping out lower protein ingredients for the higher ones we have listed.
Comments
Post a Comment