I Hate Dialysis Message Board
Dialysis Discussion => Dialysis: Diet and Recipes => Topic started by: Sara on November 14, 2006, 10:54:42 AM
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So, I know tomato sauce isn't really good because of the potassium. And a cream or cheese sauce isn't good because of the phosphorus and/or potassium. So what do you put on your noodles? I have a whole bunch I need to use up and could use some suggestions. :)
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I use just a little sauce, just enough for taste. It takes getting used to, but give it a try.
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I agree. Sometimes the solution with our diet is not just leaving out certain things totally. Just use a little tiny eensy-weensy bit, to get the taste, and that's okay, especially if you use your binders.
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So, I know tomato sauce isn't really good because of the potassium. And a cream or cheese sauce isn't good because of the phosphorus and/or potassium. So what do you put on your noodles? I have a whole bunch I need to use up and could use some suggestions. :)
Hi
Sometimes I put a little bit of oilve oil and some grated parmesan reggiano cheese. It's very flavorful so I use only like half a tablespoon of the cheese. It adds such a rich flavor to plain old pasta! And a little goes a long way especially with the hard Italian cheeses. Do you like pesto? It's olive oil with basil and sometimes pine nuts but I leave out the pine nuts sometimes. Plus sometimes with pasta you have to think out of the box. Try some curry seasoning, hot seasoning tossed with a bit of butter or oilve oil. You can also toss some canned tuna with pasta or chicken shrimp, turkey..whatever you like to eat. Pasta is such a versatile dish. And there are so many different kinds of it. Sometimes I like to sit down and make a bowl of pastina--the little tiny stars for dinner. Sometimes I cook pasta in low sodium chicken or beef broth instead of water. I've been using Smart Balance in place of butter on pasta and it's really pretty good, I don't miss butter at all and there's no trans fats in it. You can also make a spaghetti cake! Well, it's what I call a spaghetti cake....most people call it a frittata I think. Mix some eggs together like you're making scrambled eggs, add whatever else you want to it like any vegetable, spices or meat you want. Put some cooked pasta in a buttered baking dish and cover with the egg/ veggie/meat mixture and bake it in the oven until it's set. Slice it like a cake or spoon it out. Before I had ESRD I used to put some feta cheese and spinach in to make a Greek version. I suppose I still can if I use the cheese and spinach in smaller amounts. Ever try noodle pudding? It's basically the egg mixture with a little sugar, cinnamon, nutmeg and a little milk or half and half. Bake it with cooked noodles--it's pretty good too and if you're a diabetic I bet you can use Splenda instead of sugar.
And pasta is cheap! ;D Sometimes the ShopRite has Ronzoni 3/$1.00 so I stock up.
Donna
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I use no salt canned tomatoes to make my own sauce. Roughly 105mg of K per 4 ounces.
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Hi
Sometimes I put a little bit of oilve oil and some grated parmesan reggiano cheese. It's very flavorful so I use only like half a tablespoon of the cheese. It adds such a rich flavor to plain old pasta! And a little goes a long way especially with the hard Italian cheeses. Do you like pesto? It's olive oil with basil and sometimes pine nuts but I leave out the pine nuts sometimes. Plus sometimes with pasta you have to think out of the box. Try some curry seasoning, hot seasoning tossed with a bit of butter or oilve oil. You can also toss some canned tuna with pasta or chicken shrimp, turkey..whatever you like to eat. Pasta is such a versatile dish. And there are so many different kinds of it. Sometimes I like to sit down and make a bowl of pastina--the little tiny stars for dinner. Sometimes I cook pasta in low sodium chicken or beef broth instead of water. I've been using Smart Balance in place of butter on pasta and it's really pretty good, I don't miss butter at all and there's no trans fats in it. You can also make a spaghetti cake! Well, it's what I call a spaghetti cake....most people call it a frittata I think. .......
Wow Donna you are amazing! :2thumbsup; Great stuff! :clap; :thumbup;
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If my diet ever has to change, I'm going to be in deep doo doo cause, I like my pasta and my red sauce.
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somewhere here rerun mentioned her 'oarnge pasta' with just enough sauce for color-and that actually kicks butt-we really like it-
I also make beef stroganoff using coffemate and sourcream,garlic and lots and lots of black pepper for a sauce
you can use onions reduced in water for a sauce base,then spice to taste with whatever you fancy
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somewhere here rerun mentioned her 'oarnge pasta' with just enough sauce for color-and that actually kicks butt-we really like it-
I also make beef stroganoff using coffemate and sourcream,garlic and lots and lots of black pepper for a sauce
you can use onions reduced in water for a sauce base,then spice to taste with whatever you fancy
Thanks for the alternatives. Now if I could twist my own arm.
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Providing you can have a little tomato, I make this.
Sweet Roasted Tomato Pasta
Serves one
4-6 grape tomatoes
3 cloves garlic, chopped finely
Handful fresh herbs - Parsley, thyme, rosemary, basil, chopped roughly
grated fresh parmesan
Olive oil
Cooked spaghetti noodles
Cut tomatoes in half. You can use cherrie or normal tomatoes (wedged). Place in a small baking dish, drizzle with a little oil and season. Bake in a moderate oven until just starting to collapse, keep warm. In a small saucepan warm a good glug of olive oil. Add the garlic and warm until fragrant. It should be just sizzling slightly. Add noodles, herbs, and parmesan and stir through, season to taste.
Or this....
Pesto, mushroom, and bacon pasta
(Serves about 4)
4 tablespoons basil pesto (normally i use sundried tomato pesto)
1/2 cup cream
2-3 rashers bacon, finely chopped (remove rind and most of fat)
2 large mushrooms, finely chopped
1 onion, finely chopped
2 cloves garlic, crushed
1 large ripe avocado, cut into quarters and diced (probly not suitable for Dx patients, but its just part of the recipe so ill leave it as is)
Fresh grated parmesan cheese
Small spiral noodles (or whatever you like)
Olive oil
Saute the onion, bacon and garlic in a very small amount of olive oil until softened. Add the mushrooms and saute until softened. Add the pesto and saute for about 1 minute. Stir in the cream warm through until slightly thickened. You can add more or less pesto and cream if you think it needs it. Add a pinch of salt and pepper. Cook the noodles in salted/oiled water until aldente. Put the noodles into the pan with the pesto mix and combine. Serve in large bowl topped with avocado and a small amount of parmesan cheese.
This isnt too bad with noodles or rice or mashed potato........
Nans Savoury mince
500gms lean minced beef
1 onion, diced
1 large carrot, diced
1 clove garlic, crushed
3 Tbsp gravox gravy powder
1-2 tsp curry powder (more or less if desired)
Salt to taste
Water
Saute mince in a little oil until browned. Add onion and garlic and stir until softened. Add carrot, curry, and gravy and stir for a minute. Add a couple of cups of water and stir really well. Cook on a low-mid heat for about 30 mins - 1 hour until cooked down and thickened. If not thickened add more gravy. Add salt if needed. It needs to be about as thick as a meat pie filling. Serve with mashed potato and steamed vegetables or plain rice and steamed veges.
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Try to find a place that specializes in olive oils. There is a wide variety of tastes. I like to fry some diced shallots and garlic in a really lovely olive oil, and then add some fresh herbs. I have my own herb garden, so that's a cheap option for me, but you can always buy fresh herbs at the supermarket. When the shallots and garlic are tender, just drizzle it over the pasta. Get some fresh bread, and voila!
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i use garlic butter or extra virgin olive oil n garlic.....but if I'm feeling a little >:D i use low salt marinara sauce or meat sauce n make it spaghetti n meatballs hmmmmmmmmmmm great
Rolando :angel;
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Try to find a place that specializes in olive oils. There is a wide variety of tastes. I like to fry some diced shallots and garlic in a really lovely olive oil, and then add some fresh herbs. I have my own herb garden, so that's a cheap option for me, but you can always buy fresh herbs at the supermarket. When the shallots and garlic are tender, just drizzle it over the pasta. Get some fresh bread, and voila!
Sounds delicious!
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Try to find a place that specializes in olive oils. There is a wide variety of tastes. I like to fry some diced shallots and garlic in a really lovely olive oil, and then add some fresh herbs. I have my own herb garden, so that's a cheap option for me, but you can always buy fresh herbs at the supermarket. When the shallots and garlic are tender, just drizzle it over the pasta. Get some fresh bread, and voila!
Sounds delicious!
mmmmmmmmmmmmmmmmmmmmmmmmmm
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If you can have cheese try: an egg
a bit of margarine
some Parmesan
the heat from the hot pasta will melt the butter and cook the egg, and you don't need much for a large quantity of pasta.
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I AM SOOOOOOOOOO HUNGRY NOW!!!!!! Pasta and rice are two of my favorite foods, I grew up on pasta in an Italian family having it like three times a week, it is my comfort food. I agree, find some good flavored olive oil and cook up onions, garlic and my very fav....sweet red peppers/yellow ones and green ones, I cook them low and then sprinkle a bit of splenda on them to caramelize and yum yum....great flavor!
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I eat tomato sauce all the time, homemade with little salt added. A quick topping for pasta which is not high in Phos would be cottage cheese, and a fresh herb such as parsley or chives.
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I eat tomato sauce all the time, homemade with little salt added. A quick topping for pasta which is not high in Phos would be cottage cheese, and a fresh herb such as parsley or chives.
How is cottage cheese not high is phos? Isnt it a dairy product? I love cottage cheese but havent bought any for this reason, ???
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cottage cheese, i'd be more worried about the sodium
4 ounces = 459 na
97 k
152 phos
just call me the girl with list after list after list :yahoo;
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Cottage cheese is reasonable for phos. So is grated Parmesan cheese. I like my ramens with a bit of butter, a sprinkle of bacon crumbles, and some Parmesan on them. A little goes a long way, since such high fat food has lots of flavor in small amounts.
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To Jbeany: man, I can't believe you eat ramans!! They're SOOOOO bad for you with all the palm and/or coconut oil in them!! Just helping clog up the ol' arteries! Ooooh.
But regarding the cottage cheese, I was told to eat it too but I find it way too salty!
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Cottage cheese is reasonable for phos. So is grated Parmesan cheese. I like my ramens with a bit of butter, a sprinkle of bacon crumbles, and some Parmesan on them. A little goes a long way, since such high fat food has lots of flavor in small amounts.
I love ramens... mmmmmmmm!!! And Cottage Cheese :D
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To Jbeany: man, I can't believe you eat ramans!! They're SOOOOO bad for you with all the palm and/or coconut oil in them!! Just helping clog up the ol' arteries! Ooooh.
But regarding the cottage cheese, I was told to eat it too but I find it way too salty!
Ramans are bad? My husband eats them too- his cholesterol is only 166, so they can't be hurting too bad.(and his labs are perfect)
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Huh - just read the ingredients list on my ramen pack. Never paid that much attention before, I guess. I've read the nutrition facts - which state that the total Cholesterol is 0 mg.
the ingredients list - (noodles only)
Enriched wheat flour (wheat flour, niacin, reduced iron, thaimine mononitrate, riboflavin, folic acid), vegetable oil (contains one or more of the following: canola, cottonseed, palm) Preserved by TBHQ, salt, potassium carbonate, soy sauce (water, wheat, soybeans, salt), sodium phosphate, sodium carbonate, turmeric.
My cholesterol is always really low any how. If I'm worried about the ramens for anything, it's the sodium and the phosphates. I avoid most of the sodium by not using most of the seasoning packet, but I still don't have them very often because of how salty they are, not because of the possiblity they contain palm oil.
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I make my own cheese sauces. I use less cheese than normal, and thicken with more flour than normal. I don't use milk when I make the sauce; I use either a small amount of half & half OR heavy cream, and dilute with water.
As for tomato sauces, I don't avoid them altogether If I eat them I will eat one serving a day, max. I never completely exclude anything from my diet except for artificial sweeteners, beer, potassium/sodium nitrates and nitrites (well I at least try to, once in a while I'll break), grapefruit, and starfruit.
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I make my own cheese sauces. I use less cheese than normal, and thicken with more flour than normal. I don't use milk when I make the sauce; I use either a small amount of half & half OR heavy cream, and dilute with water.
As for tomato sauces, I don't avoid them altogether If I eat them I will eat one serving a day, max. I never completely exclude anything from my diet except for artificial sweeteners, beer, potassium/sodium nitrates and nitrites (well I at least try to, once in a while I'll break), grapefruit, and starfruit.
Grapefruit and Starfruit is not compatible with certain meds like cyclosporine.
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What I put on my pasta? I love pasta and if I am gonna have it i usualy make my sause with meatballs in it yummmm and I do what alot of you do after the meatballs are realy cooked and yummie I take a few and roll it around mt noodles and enjoy every bight YUmmmmmm ;D
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Grapefruit and Starfruit is not compatible with certain meds like cyclosporine.
Starfruit contains a neurotoxin that can kill people without enough kidney function to remove it from the body.
I have to quit reading this post - I crave spaghetti and meatballs everytime I read it.
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I make my own cheese sauces. I use less cheese than normal, and thicken with more flour than normal. I don't use milk when I make the sauce; I use either a small amount of half & half OR heavy cream, and dilute with water.
As for tomato sauces, I don't avoid them altogether If I eat them I will eat one serving a day, max. I never completely exclude anything from my diet except for artificial sweeteners, beer, potassium/sodium nitrates and nitrites (well I at least try to, once in a while I'll break), grapefruit, and starfruit.
Grapefruit and Starfruit is not compatible with certain meds like cyclosporine.
Well that's not why I don't take those fruits. Grapefruit has at least two substances that complicate drug metabolism; and if my memory serves right, they are naringin and bergamottin. These two substances (could be others, can remember for sure) are potent CYP3A4 inhibitors. CYP3A4 is a metabolic enzyme, part of the Cytochrome P450 family of enzymes, that is responsible for metabolizing a large number of drugs and other xenobiotics. When CYP3A4 is inhibited, drugs that are metabolized by this enzyme can build up in the blood stream to toxic levels. This is why when your bottle's labels say "DO NOT TAKE GRAPEFRUIT" it is pertinent you do not take any grapefruit or grapefruit products. Just to be safe I avoid grapefruit altogether. Cyclosporine is metabolized primarily by CYP3A4, hence if you take that drug you shouldn't take any grapefruit products.
Starfruit contains a water-soluble neurotoxin (I don't know the name of it); people with healthy kidneys can void it without harm but in people with impaired kidney function, it can be deadly. The toxin if ingested, cannot be removed effectively from the bloodstream via peritoneal dialysis. Only hemodialysis can effectively remove it; however it really isn't a good idea to take starfruit if your kidneys don't work well in the first place.
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Something else that is really good is a roasted red pepper coulis. It is really simple to make too!
1 can/jar roasted red peppers - or you can roast some yourself if you're into that. Want to know how?
Drain and puree in blender.
You can serve this coulis simply by seasoning it or add any number of fresh herbs to it, garlic, or really any other flavoring you like. It's really good with a pasta and vegetable dish, artichokes, asparagus, and such.
I like to heat it with the pasta so if you do that too make sure your pasta is al dente, but it can be cooked separately and tossed in pasta to finish. There are very few hard rules when it comes to preparing food.
So just puree the red peppers - add any desired flavorings, herbs/spices (be sure to season accordingly) - med heat until hot. If you add veggies be sure to par cook them first and then start with a sautee adding the coulis last.
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I put a little butter and Tony Chacherey (SP??) cajun seasoning... its a little spicy but good!
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I made a lemon pasta last week for my husband and the recipe is right here...
http://www.davita.com/recipes/rice_pasta_bread/?id=169
Now I have no clue how that recipe will affect your phosphorous and pots since my husband is alright with those levels.
Then yesterday I made pasta avocado and here is how
3 avocados
1 cup heavy cream (don't know about your pots and phosphorous)
fresh sliced mushrooms
5 cloves garlic
3/4 cup parmasean cheese
1/4 cup lemon juice
olive oil
fry the chopped garlic and mushrooms in olive oil
peel the avocados, remove the pits, and put them in the blender or food processor along with lemon juice and parmasean cheese and puree it
meantime pour the cream in the garlic and mushroom mix but don't let it boil and then put the avocado mix in the pan and heat it.
pour the mixture in the pasta
My husband loves it....
I also plan to make a mushroom sauce and one can also just use olive oil in the pasta.....
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Tweetykiss, you do know that the avocado's are extremely high in potassium dont you? That is bad for anyone on dialysis or battling kidney disease. :thumbdown;
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What about left over from last night Vegetarian Pasta from CheeseCake Factory?
How about added Spam Ham?
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Tweetykiss, you do know that the avocado's are extremely high in potassium dont you? That is bad for anyone on dialysis or battling kidney disease. :thumbdown;
Thanks for telling me this Goofynina......Now when the dietician sent us a chart of what is high in K and sodium, it didn't say anything about avocados......they didn't list everything and just yesterday when his GP called and I even brought this up he said his K levels are fine and I notice on his lab it is 4.0 whatever that means........I will watch now since I have to make sure it does not go up...thank you very much for the heads up....... :thumbup;
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What I put on my pasta is good quality margarine (not spread) and or Olive oil, black pepper, oregano,
and some regular parmasian cheese, though not as much as I'd like. Also Parsley when available and sometimes
a litlle garlic. Granulated or chopped in oil.
Baby mixed green beans and carrots, brocolli florets, red bell peppers and onions are sometimes combined
after being stir fried.
Just how bad is using about 3 teaspoons of parmesian cheese? Aside from that I avoid the Alfredo and
tomato sauces.
...bd
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Our Davita dietician said he can have no salt tomato sauce so I make the spaghetti with the sauce and on the sauce, I put the basil and oregano and mushrooms (she said he can have mushrooms) and let the sauce cook for hours on end to taste authentic. I also make the meatballs and he eats a lot of it. My husband now eats like a horse.
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Yes, he can have mushrooms as long as they are not canned. If I might make some suggestions: My wife used to make noodles with many different cream cheese mixtures made by Kraft. It has a lot less phosphorus. Also, what about Carbonara, if you use low salt bacon? You could also cut back on the bacon when you use it. When I was on dialysis, the nutrionist suggested a book for me because she knew that I tried to follow the diet they wanted me on, but I loved food. I am going to suggest it to you, too. It is called Food Values of Portions Commonly Used by Jean Pennington and Juidth Spungen Douglass. It takes some looking to figure out how to use it, but it gives values of everything from calories to salt, to potassium, to phosphorus. Sometimes, I would fudge a little bit after dialysis on Monday or Wednesday, but because I had that extra day after Friday dialysis, I would be extremely good with my eating then. Also, I forgot to mention, has anybody tried the Mrs. Dash's ten minute marinades? They are pretty good. The Mesquite is good on pork, and they have ones that are good on chicken, etc. Check them out if you get a chance. No salt.
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I would love to chat with a nutritionist here - the renal "diet" to me can be too limiting. Depending on the pt's labs, I stretch my diet and check my labs every month. I eat avacado's at least once a week with no effect on my potassium. They told me in the beginning no way. So I didn't eat them for about two years. Then I started changing my diet to healthier foods and added them. Avacados are like a perfect food, and I love them!! I do not eat milk products, unless it's cream cheese or at a restaurant and I am spurging. Don't even like regular cow's milk anymore (tastes sour to me now.) I do eat whole grain bread, white bread is soo bad. I eat dried fruits too, and nuts. Tomatoes too. They are all so good for you, but have to watch my phos. as it will climb on these foods. As long as I take binders, it is ok. I really would like to find an organic or herbal way to bind the phos. as the renal pills are cancer forming. That is my new goal.
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Well, good luck on your new goal, then. :yahoo; :clap;
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I would love to chat with a nutritionist here - the renal "diet" to me can be too limiting. Depending on the pt's labs, I stretch my diet and check my labs every month. I eat avacado's at least once a week with no effect on my potassium. They told me in the beginning no way. So I didn't eat them for about two years. Then I started changing my diet to healthier foods and added them. Avacados are like a perfect food, and I love them!! I do not eat milk products, unless it's cream cheese or at a restaurant and I am spurging. Don't even like regular cow's milk anymore (tastes sour to me now.) I do eat whole grain bread, white bread is soo bad. I eat dried fruits too, and nuts. Tomatoes too. They are all so good for you, but have to watch my phos. as it will climb on these foods. As long as I take binders, it is ok. I really would like to find an organic or herbal way to bind the phos. as the renal pills are cancer forming. That is my new goal.
I also wonder about the tradeoffs made to one's health with the dialysis diet. So much that we learn is good for our health seems to be off limits.
Please let me know where I can read more about the side effects of the phosphorus binders.
My husband is on dialysis and really misses a tomato based pasta sauce. Reading through this thread got me thinking about a cooking show I watched the other day. The chef made a "light sauce" using a variety of ingredients and finally some of the cooking water from the pasta pot. The starch in the water helps to lightly thicken the sauce. Her recipe was not tomato based, but it reminded me that my mother adds "pasta water" to one of her tomato-based sauces. I think I'm going to try making a sauce something like this:
onions, garlic, diced tomatoes (drained, no salt added), sauteed in olive oil
add some "pasta water" (a little at a time, watching the consistency in order to get a light sauce with a little body and lots of flavor)
add chopped fresh basil or other herbs of choice
other additions to try:
red or white wine (dry), the alcohol will cook off leaving flavor!
red pepper flakes
sliced red and green pepper
artichoke hearts would be great too but I have no idea what their K, P and Na content is as it is not in my nutrition program (does anyone know?)
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anything Pizza Hut will deliver
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the 'pasta water' helps your sauce stick to the noodles also