This post is to share last night's most satisfying Renal-friendly supper with P and a dish I'll surely be making again soon.
Here's a snap of P's plate, (with a much higher pasta-to-cabbage ration than mine had):
Here's what went into it:
Linguini, (or any pasta or noodle you fancy)
White cabbage, chopped
Raw garlic, (added in the dish at the end)
3 wee diced sun-dried tomatoes
Toss it all together on the burner with a splash of EV olive oil for a bit before serving and voilah. Garnish with chives or whatever fresh herb you may have handy.
P of course added some Parmesan to his plate, ("as is the tradition" ; ), and no doubt it was tasty but I didn't and loved it anyway. There's nothing quite like the regal, almost creaminess of real good olive oil.
This idea was inspired by a dear friend o' mine, Carrie who shared it on FB the other day, but as she's not a vegetarian, hers was with diced bacon accents and I do believe egg noodles instead of Linguini so, thanks again for the inspiration, ma belle!
Bon app & bon vibes,