
Source: nephrodiet francapasticci.it
Presentation
First course prepared with protein-free pasta, tomatoes, extra virgin olive oil and pesto.
Ingredients
80 g (2.8 oz) low-protein rigatoni pasta
100 g (3.5 oz) Pachino tomatoes
10 g (0.35 oz) extra-virgin olive oil
1 tablespoon Genoese pesto
Method
Boil a pot of water – about 2 liters.
Throw the pasta and cook as indicated on the package.
Wash and section the cherry tomatoes
Place them in a pan together with the extra virgin olive oil.
Cook for a few minutes
Add the pesto
Turn off
As soon as the pasta is cooked, season
Stir
Serve.
Allergens
Extra virgin olive oil: unusual allergy; intolerance not described
Protein-free pasta: made from gluten-free flours
Pesto: contains cheese and pine nuts. Check other ingredients
Tomatoes: possible cross-reaction in case of sensitivity to grasses
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
Protein-free pasta: containing protein in quantities not exceeding 1%, suitable for nephropathic patients. Cereals stimulate the synthesis of serotonin which counteracts depression and promotes good mood
Tomato: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, and provides mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. Especially if consumed with the peel, it provides 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:
In case of Dysphagia (problems with chewing and swallowing) administer only if cut into small, soft pieces.
Not recommended in case of: