Source: tuttodiabete.it

Presentation

A nutritious recipe, consisting of a first course prepared with pasta (farfalle), ricotta, saffron, zucchini, salt, extra virgin olive oil

Ingredients
Serves 4

• 320 g (about 11.3 oz / 3 cups) farfalle pasta
• 300 g (about 10.5 oz / 1¼ cups) whole-milk ricotta
• 1 packet saffron
• 200 g (about 7 oz / 1½ cups) zucchini, sliced or diced
• 20 g (about 1½ tbsp) extra-virgin olive oil
• Salt, to taste

Method

Cut the zucchini into cubes, after washing them and removing the stalk

Put them in a pan with a little oil and cook them.

In the meantime, boil water in a pot.

Once the zucchini are cooked, add the fresh ricotta and saffron pistils.

Cook the pasta in salted water, stir it in the pan and serve al dente.

Allergens

Extra virgin olive oil: unusual allergy; intolerance not described

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

Cottage cheese: milk allergens

Saffron: rare but possible allergy

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:

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

Pasta (farfalle): if produced with wholemeal flour, which provides zinc, an element favorable to the proper functioning of the immune system; also suitable for nephropathic. Cereals stimulate the synthesis of serotonin which counteracts depression and promotes good mood

Ricotta. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants and for the proper functioning of the cardiovascular system. The presence of tryptophan helps to counteract depression

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Saffron: able to strengthen the immune system

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

They provide folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Safety / Intended use

Product also intended for subjects with:

• Anorexia – Weight Loss
• Constipation
• Mucositis (inflammation and lesions of the oral cavity) only if very cooked

Not recommended in case of:

• Diarrhea
• Dysphagia (problems chewing and swallowing)