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Artichoke and spinach spaghetti


Recipe highlights

Total cooking time:

30 min


Low Protein Diet - Exchange value 1.5



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Loprofin Spaghetti
75g grilled artichokes 
35g fresh spinach 
1 tsp garlic puree
25g low protein parmesan cheese grated
Small bunch of fresh basil
1 tsp oil out of the artichokes 


  1. In a food processor, place the spinach, artichokes, artichoke oil, garlic, basil and whizz until you have a smooth pesto.
  2. Cook the Loprofin Spaghetti in a large pan of boiling water.
  3. Once the pasta is cooked, drain and place the pasta back into the pan, add the pesto and stir to warm through.
  4. Serve straight away and grate over the low protein cheese.

Chef's Tip: The pesto can be made ahead of time and kept in the fridge in an airtight container or frozen in ice cube trays until needed. You can also add the pesto to a pasta salad as a dressing or use it as a dip with raw vegetables.

Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.

The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.

The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

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