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  • Brittany Sparks

Summer Pasta with Lemon White Wine Sauce

Looking for a great recipe to use up some of the best of summers produce? This recipe for Summer Pasta with Lemon White Wine Sauce features fresh summer squash and sweet corn. It is topped with a lemon herb gremolata that really makes this pasta dish burst with flavor. This pasta dish is a diabetic, kidney and heart healthy recipe that will please the entire family!

Summer dishes in my house are made from many veggies I grow in my garden or from veggies in season at my local farmers market. Using fresh produce that does not have to travel long distances are at their nutritional peak. Produce that sits around for long periods of time tend to lose some of their nutrients, therefore fresh local ingredients is the way to go. Peppers, zucchini and corn are in abundance now and that is what went into this pasta recipe.

Using fresh herbs are a great way to add a depth of flavor to your dish as well as nutrients. Fresh herbs are a great source of phytochemicals/antioxidants. This pasta dish goes well with fresh thyme and oregano as pictured above. Fresh basil is another option you could use.

This recipe has 3 main steps: the gremolata topping, veggies, and sauce. Gremolata is a fast flavor enhancer. Gremolata is typically made from lemon zest, garlic and herbs. Here I also used breadcrumbs and Parmesan cheese. A quick saute until golden brown helps to meld the flavors together and provide a nice crunch that does wonders as the topping for the pasta.

The second step is the veggie saute. Here I used fresh white corn but any corn will work. You can even use frozen or canned corn for this recipe.

Using wine with cooking helps give your dish a boost of flavor without the added sodium. I love cooking with wine, especially when making a sauce. Any dry white wine will work here. The alcohol is cooked off and you are just left with the flavor of the wine. Lemon, low sodium broth and fresh herbs are also added to make this sauce.

This recipe is made using the Flavis line of pasta. It is a kidney friendly pasta line that is lower in protein for those with chronic kidney disease. It is also low in sodium, potassium and phosphorous. One pound of dry pasta typically has about 65 grams of protein, 1115 mg of potassium, and 945 mg of phosphorous. The Flavis line of pasta has 0 grams of protein, 90 mg of potassium and 90 mg of phosphorous per 500 grams dry pasta.

A one cup portion of cooked pasta is kidney friendly but the potassium, phosphorous and protein can add up fast if your portion size increases or depending on what toppings/sauce you add. For those with kidney disease this pasta can help keep troublesome nutrients at bay and can allow for larger portions or more wiggle room for more veggies! To learn more about Flavis products you can visit their website at

So celebrate the best Summer has to offer with this bright and tasty dish!


Summer Pasta with Lemon White Wine Sauce

Author: Brittany Sparks

Makes: 10 (1 1/2 Cup) Servings

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min


  • 1 Package Flavis Spaghetti or 1 lb Pasta

Lemony Gremolata Topping

  • ½ Cup Plain Panko Breadcrumbs

  • 1 Tbsp Parsley, Chopped

  • 2 Garlic Cloves, Minced

  • Zest of 1 Lemon + 1 Tbsp Lemon Juice

  • ¼ Cup Parmesan Cheese, Grated

  • 1 Tbsp Olive Oil

Veggie Sauté

  • 1 ½ Cups Corn

  • 2 ½ Cups Summer Squash/Zucchini

  • 1 Red Bell Pepper, Thinly Sliced

  • 1 Tbsp Olive Oil

  • ½ Tsp Pepper

  • ½ Tsp Salt

  • 1 Tsp Garlic Powder

Lemon White Wine Sauce

  • 1 Tbsp Olive Oil

  • 1 Medium Onion, Diced (~1 cup)

  • 2 Tbsp All Purpose Flour

  • 2 Tbsp Fresh Herbs (Mix of Thyme & Oregano), Chopped

  • 1 Cup Dry White Wine

  • 3 Cups No Added Salt Chicken or Vegetable Broth

  • Zest & Juice of 1 Lemon


  1. Cook pasta according to package directions.

  2. Meanwhile make the gremolata topping by heating up the olive oil in a large skillet over medium high heat. Add all the ingredients for the topping to the skillet, breadcrumbs, parsley, garlic, lemon zest, lemon juice and parmesan cheese. Stir frequently until it turns golden brown, about 4 minutes. Remove from heat to a bowl and set aside.

  3. Using the same skillet add another tablespoon of olive oil. Add in the corn, squash, peppers and seasonings and cook over medium heat for 5 to 6 minutes, or until the veggies start to soften. Remove from heat and reserve for later use.

  4. To make the sauce, in a large skillet heat the olive oil and cook the onions over medium heat for 7-8 minutes. Add the flour and cook for an additional minute, stirring frequently. Add in the white wine and whisk to combine. Let cook for 1-2 minutes over medium high heat. Now add in the broth, herbs and lemon zest and juice. Whisk together to combine. Allow the sauce to come to a boil and let cook for 10-15 minutes, stirring occasionally.

  5. Add the cooked pasta and veggies to the sauce and toss to combine. Spoon the gremolata topping over the pasta and enjoy!

Nutrition Facts

Serving Size (1 ½ Cups):

Calories 322, Total Fat 5.9 g, Monounsaturated Fat 3.5 g, Saturated Fat 1.5 g, Polyunsaturated Fat 0.8 g, Sodium 244 mg, Total Carbohydrate 59 g, Dietary Fiber 5.2 g, Protein 4.1 g, Potassium 307 mg, Phosphorous 94 mg.

This post is sponsored by Flavis. Their products are tasty and great for those with chronic kidney disease as they are low in protein, sodium, potassium and phosphorous! All thoughts and opinions expressed in this post are my own. Thank you for supporting the brands that make Nutrition by Brittany possible!


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