Page 76 - IFSO Cookbook 2024 PRINT.indd

Pennette with Sea Bass and

Artichokes Ragout

Emmanuele Giglio
Dietician at Istituto Clinico Beato Matteo di Vigevano (PV)
Italy

Suitable for both people living
with overweight and obesity,
and following bariatric surgery.

Preparation

Number of servings: 1
Preparation time: 30 minutes

Ingredients Nutritional Facts

● 50g raw sea bass fillet Per serving
● 30g whole “pennette” (uncooked) ● Calories: 233kcal
● 20g cherry tomatoes (datterino ● Total Protein: 15.6g
or similar) ● Carbohydrate: 21.2g
● 20g fresh Artichoke hearts Sugars: 2.6g
● 3g fresh garlic ● Fat: 9.1g
● 5g extra-virgin olive oil ● Iron: 2.1mg
● 5g freshly chopped parsley ● Calcium: 57mg
● pinch salt ● Fibre: 3.8g
● pinch pepper

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