Triple Garlic Immune-Building FiberPasta Recipe – FiberPastaUS

Triple Garlic Immune-Building FiberPasta Recipe

Triple Garlic Immune Building FiberPasta Recipe

Earlier this week, I went shopping for groceries. I donned my surgical mask, grabbed my home-made hand sanitizer and took the 15-minute drive. Upon arrival, the sight was cringe-worthy: A very long line outside — 50 or more people, each 6 feet apart, in masks and gloves, waiting to get into the store, one at a time. As one exited the store, one was allowed in. After waiting 40 minutes in the cold air, I was allowed to enter and shop.

At another nearby supermarket, there was a cashier line going around the length of 3 aisles. Another had not an ounce of pasta on their shelves, among other important things nowhere to be found. Several groceries were not even open for business. 

Inconveniences like these are everywhere.

So I ask, why venture outside more than necessary, to secure the foods you need for your family? One of my favorite comfort foods has always been FiberPasta. Tasting as the best gourmet artisan pastas out there, it is healthy with extra fiber, SLOW absorbing carbs and zero sugar. And along with these versatile pastas at, there is always convenient, safe delivery to your door, and your safety of not having to go outside to shop for pasta.

Here is a recipe, that boosts immunity due to garlic, which has great health advantages on top of helping the immune system fight germs. Whole garlic contains allicin, which is released when garlic is crushed or chewed. This has been shown to boost the disease-fighting response of some types of white blood cells in the body when they encounter viruses, such as those which cause the common cold and flu. Though garlic loses some nutritional value when cooked, you can compensate by letting it sit for 15 minutes before cooking, and by using some of it raw on top of the finished dish.

This recipe, inspired by Deborah Mele (written for Italian Food Forever), uses garlic 4 different ways, to bring out the most of its nutritional immune-building properties.


  • 3/4 Pound (340 Grams) Dried FiberPasta — such as Spaghetti, Fusilli or Penne
  • 1 Large Head Of Garlic Plus 10 Cloves
  • 5 Cups Low Sodium Chicken Broth
  • 2 Tablespoons Lime Juice from Fresh Lime
  • 1/2 Cup Grated Romano Cheese
  • 1/2 Cup Pure, Extra-Virgin Olive Oil
  • 1/4 Cup Fresh Chopped Parsley
  • Sea Salt & Cracked Black Pepper To Taste
  • 2 Tablespoons Pine Nuts for garnish (optional)

  1. Pre-heat oven to 350-degrees F
  2. Cut off the top of the large garlic head, and place into a small oven-proof dish and drizzle with 1/4 cup olive oil.
  3. Cover with aluminum foil and roast in the oven for 1 1/2 hours.
  4. While the garlic is roasting, slice 1/2 of the remaining garlic, thinly, and finely mince the rest.
  5. Heat the remaining 1/4 cup of olive oil in a large skillet over medium heat, and then add the sliced garlic.
  6. Carefully avoiding burning, cook the garlic, stirring frequently, until it is golden in color.
  7. Remove garlic with a slotted spoon and set aside.
  8. Add the minced other 1/2 of the garlic to the pan, and simmer over medium heat for around 90 seconds.
  9. Add the chicken broth and bring to a boil.
  10. Add the raw, dry FiberPasta, and cook, moving the pasta with tongs until it is "al dente" and almost all of the broth has been absorbed.
  11. If there is still too much liquid, use tongs to place the pasta in a bowl. Continue boiling the sauce until it is reduced and thickened.
  12. Place the FiberPasta back into the pot, adding the Romano cheese, sliced garlic, lime juice, and freshly chopped parsley.
  13. Squeeze the head of garlic into the pan.
  14. Season to taste with sea salt and pepper.
  15. Toss until a thick creamy sauce coats the pasta.
  16. Garnish with parsley and a pinch of fresh garlic.
  17. Serve in individual bowls, with garnishes of pine nuts, parsley and pinches of fresh garlic on top.
Enjoy this warm, comforting, healthy meal.
Nutritional Information:
(approximate, based on per serving, using Spaghetti FiberPasta; other pastas vary slightly)

Yields 4 servings.
Calories: 414
Total Fat: 32g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 24g
Cholesterol: 17mg
Sodium: 1462mg
Carbohydrates: 27g
Fiber: 16g
Sugar: 0g
Protein: 18g

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