Source: nephrocare.it

Presentation

Side dish or appetizer or first course of Portuguese origin based on pasta, eggs, pineapple, carrots, rocket, zucchini, extra virgin olive oil and oregano

Ingredients

Serves 4

300 g (10.6 oz) pasta
4 eggs
4 pineapple slices (100 g / 3.5 oz)
2 medium carrots
100 g (3.5 oz) arugula (rocket)
¼ zucchini
2 tablespoons extra virgin olive oil
Oregano to taste

Method

Boil the eggs, pasta and carrots separately.

In the meantime, cut the zucchini into very thin slices

Brown it in a non-stick pan.

Cut the carrots, eggs and pineapple into small pieces

Add them to the pasta, together with the zucchini and rocket.

Season with olive oil and oregano

Mix well and

Serve.

Allergens

Pineapple: possible individual intolerance

Carrot: possible individual intolerance and cross-reactivity in case of allergy to pollen of Artemisia, Graminaceae, Composite, Birch

Extra virgin olive oil: unusual allergy; intolerance not described

Oregano: reactivity in case of sensitivity to Lamiaceae (or Labiatae): thyme, sage, mint, rosemary, nepeta

Pasta: contains gluten from cereals included in EU Regulation 1169/2011

Arugula: possible individual intolerance

Egg: included among the allergens in EU Regulation 1169/2011

Zucchini: possible individual intolerance or cross-reaction in case of allergy to Ambrosia

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Pineapple: provides flavonoids (Vit. P), antioxidants that enhance the action of Vit. C in favor of the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathics; useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants.

Carrots: rich in vitamins (B1, B2, C, PP, E, D), carotenoids, minerals and active ingredients that support the functionality of the immune system and ophthalmic, diuretic and healing functions and act to protect the cardiovascular system. Also suitable for nephropathic patients and useful for liver function for the contribution of vitamins, mineral salts and antioxidants

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

Oregano: provides antioxidants and vitamin E favorable to the proper functioning of the immune system

Pasta: if produced with wholemeal flour, which provides zinc, an element favorable to the proper functioning of the immune system; also suitable for nephropathic patients:

Arugula: salad source of carotenoids, chlorophyll and Vitamin E that protect the immune system from harmful fatty acids and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients

Eggs: source of Vitamin E that protects the immune system from harmful fatty acids

Zucchini: provides flavonoids (Vit. P), antioxidants that enhance the action of Vit. C in favor of the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathics; useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Safety / Intended use

Also intended for individuals suffering from:

• Anorexia – Weight Loss
• Mucositis (inflammation and lesions of the oral cavity) with caution according to the degree of acidity and spiciness