Spirals with Sautéed Vegetables
Ingredients Needed
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250 g of spirals (integral or gluten-free flour).
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2 onions (cut in half moons).
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2 cloves garlic (finely chopped).
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1 cup mushrooms (thinly sliced).
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1/2 cup corn.
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1 carrot (cut into very thin strips).
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1 red and 1 green bell pepper (roasted, peeled and sliced).
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Dried basil y Capers.
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Soy sauce y Extra virgin olive oil.
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Fresh parsley (for decoration).
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Elaboration Procedure
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Cooking of the base: Cook the pasta in plenty of boiling water with a pinch of sea salt. Respect the manufacturer's times, wash with cold water and drain to stop cooking.
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First sauté: In a large saucepan, sauté the onions, garlic, mushrooms, basil and corn with a little oil and soy sauce for 10 minutes.
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Incorporation of textures: Add the carrots and keep sautéing for an additional 5 minutes to preserve their nutritional value.
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Final assembly: Add the peppers, pasta and capers with a few extra drops of soy sauce. Mix evenly so that the flavors are integrated.
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Presentation: Serve hot and garnish with chopped parsley.
Dr. Marc Bony
«A healthy spine is highly dependent on nutrition that reduces systemic inflammation. By choosing gluten-free or whole-grain flour pastas along with sautéed vegetables, we are providing our intervertebral discs with needed nutrients without creating metabolic heaviness.»
