Looking at the macronutrient composition of the recipe, we see that it broadly reflects the principles contained in the zone diet.
This type of diet requires that each meal is characterized by a constant relationship between the three macro-nutrients: 40% of carbohydrates, 30% of proteins and 30% of fats.
In Italy as in other parts of the world there has been much discussion on this type of diet; undoubtedly the area encompasses many valid and shared principles while others have yet to be confirmed and accepted by the international scientific community.
Personally I consider it undoubtedly effective but too rigorous and difficult to follow.
MAIN CHARACTERISTICS: dish rich in complex carbohydrates (spaghetti are the type of pasta with the lowest glycemic index), fibers, proteins of high biological value and monounsaturated fats.
Appreciable mineral and vitamin content.
The saturated fat and cholesterol content is very low.
PREPARATION: bring the water to a boil in a saucepan. While the water is warming, oil a non-stick frying pan with a little dolio and heat over medium heat. When the pan is hot, sauté the courgettes that you have previously cut into many small 2-3 mm discs. Cook for a few minutes over high heat, then add the minced meat and let it brown until it takes on the characteristic brown color. Lower the heat to a minimum, add the mushrooms and mix together.
When the water boils, add the spaghetti and boil them for about 8-10 minutes. While the pasta is cooking, give one last parboiled meat and vegetables.
Drain the pasta, add the contents of the other pan, a little olive oil, spices to taste and your dish will be ready.
The quantities of food are referred to the standard reference man (1.75 x 75Kg), physically active, with active life habits that consume at least four complete meals a day.
