Presentation

First course based on apoprotein spaghetti, extra virgin olive oil, garlic, parsley and basil

Ingredients
Serves 1

• 80 g low-protein spaghetti (about 2.8 oz / 1 cup uncooked)
• 150 g ripe tomatoes (about 5.3 oz / 1 cup chopped)
• 10 g extra-virgin olive oil (about 2 teaspoons / 0.35 fl oz)
• Garlic, to taste (about 1 clove)
• Fresh parsley, as needed
• Fresh basil, as needed

Method

Boil a pot of water: about 2 liters.

Throw in the pasta and cook for the time indicated on the package.

In the meantime, wash the tomatoes and cut them into cubes.

Put them in a pan and season with finely chopped herbs and garlic.

Add the oil.

As soon as the pasta has finished cooking, add it to the sauce

Stir and serve

Allergens

Garlic: very rare cases of garlic reactivity reported

Basil: possible cross-reaction in case of allergy to parietaria or spices

Extra virgin olive oil: unusual allergy; intolerance not described

Parsley: possible cross-reaction in case of allergy to spices, mugwort, composites

Protein-free spaghetti: products made from gluten-free flour

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Basil: rich in carotenoids that support the immune system and due to the content of mineral salts, vitamins and antioxidants acts to protect the cardiovascular system and the functioning of the liver

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Parsley: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Protein-free spaghetti: pasta that contains protein in quantities not exceeding 1%, suitable for nephropathic patients

Safety / Intended use

Product also intended for subjects with:

• Constipation
• Nausea and vomiting
• Mucositis only in the case of pasta and vegetables that are very cooked and tender

In case of Dysphagia (problems with chewing and swallowing) administer only if cut into small, soft pieces.

Not recommended in case of diarrhea