Source: nephrodiet francapasticci.it

Presentation

First course based on orecchiette, tomato, extra virgin olive oil, garlic, onion and parsley

Ingredients
Serves 4

• 500 g fresh orecchiette pasta (about 1.1 lb / 17.6 oz)
• 500 g cherry tomatoes (about 1.1 lb / 3 cups)
• 40 g extra-virgin olive oil (about 3 tablespoons / 1.4 fl oz)
• Garlic, as needed
• Onion, as needed
• Fresh parsley, as needed

Method

Wash and cut the tomatoes into pieces.

Prepare a sauté with finely chopped garlic and onion

Cook over low heat to flavor.

Add the tomatoes and cook.

Before turning off, add the chopped parsley.

In the meantime, cook the pasta in plenty of water.

Drain and season with the sauce

Allergens

Garlic: very rare cases of garlic reactivity reported

Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it

Extra virgin olive oil: unusual allergy; intolerance not described

Orecchiette: prod that contains gluten from cereals included in EU Regulation 1169/2011

Tomatoes: possible cross-reaction in case of sensitivity to grasses

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

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.

Onion: rich in selenium that supports the immune system and with the ability to stabilize blood glucose at normal values; carrier of quercetin, a flavonoid that helps contain cholesterol and triglyceride levels in the blood, parameters related to cardiovascular risk, which also supports liver function by promoting the purification of the body. Also suitable for nephropathic patients.

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

Orecchiette: if produced with wholemeal flour, they provide Zinc, an element favorable to the proper functioning of the immune system; also suitable for nephropathic patients. If produced with protein-free pasta

contain proteins in quantities not exceeding 1%, idoner for nephropathic patients

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

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

Safety / Intended use

Product also intended for subjects with:

• Constipation
• Nausea and vomitin
• Mucositis (Inflammation and lesions of the oral cavity) 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