Source: nephrodiet francapasticci.it

Presentation

First course based on spaghetti, extra virgin olive oil, chilli. garlic, turmeric, ginger and salt

Ingredients

400 g durum wheat spaghetti (about 14 oz / 0.9 lb)

5 tablespoons extra-virgin olive oil (about 75 ml / 2.5 fl oz)

Dried red chili pepper, to taste

3 garlic cloves

1 teaspoon ground turmeric

2 teaspoons ground ginger

Salt, to taste

Method

Start by putting a pot with plenty of water on the stove.

When it boils, add the salt and throw in the spaghetti.

In the meantime, clean the garlic, crush the cloves and put them in the pan

Add the chilli pepper

Heat the oil over low heat and let it flavor for a few minutes.

You can remove the garlic after flavoring the oil

Throw the turmeric powder and dried ginger powder into the pan

Stir and continue to cook for a few minutes over very moderate heat.

When the pasta is cooked, drain it, keeping a little of the cooking water. Put it in the pan with the spice sauce.

Sauté the pasta, adding a little of the cooking water

Serve hot

Allergens

Garlic: very rare cases of garlic reactivity reported

Turmeric: possible, albeit rare, cases of hypersensitivity or allergy to its components

Extra virgin olive oil: unusual allergy; intolerance not described

Chili pepper: possible cross-reactivity in case of intolerance to spices

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

Ginger: possible reactivity in case of intolerance to spices

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.

Turmeric: has anti-inflammatory properties, facilitates digestion and stimulates the immune system

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

Chili pepper: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, reduces blood cholesterol indexes and hinders its formation on the arteries. It contains vitamins A, D and E and is very effective in activating the venous and capillary circulation.

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:

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

Ginger: helps fight the sense of nausea and also has anti-inflammatory properties, facilitates digestion and strengthens the immune system

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. With caution in relation to spiciness

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

Not recommended in case of diarrhea