Keeping Healthy in Flu Season

During flu season, it is important to listen to your body: rest when needed, consume lots of vegetables and very little sugar, and eat a large amount of garlic.

Garlic has been known for centuries for its healing ability. Science documents its anti-biotic and anti-viral activity. This means it can kill not only flu bugs but also those cold viruses that don't respond to antibiotics.

I knew someone in Montreal who swallowed a peeled clove of garlic every night during winter. He never got sick.

But that's a little intense for me. I prefer to eat my garlic for dinner, and share it with my loved ones. (Garlic has to be shared.)

The other night we had this wonderful garlicky pasta. I've written before that different nutrients are absorbed in different ways. Some are better for us to consume raw. Others need to be broken down for our bodies to use, and others need to be cooked with a little fat. This recipe includes garlic in all these forms so we can absorb the wide variety of beneficial compounds that it contains.

There's also a good amount of barely-wilted spinach for vitamin C and minerals. I used the Malabar spinach from Finley Farms at the Hollywood Farmers Market, which holds its crispness but is sweeter than regular spinach. You could substitute bagged baby spinach. Don't forget the thyme -- it soothes inflammation of the respiratory system.

See Roasting Peppers for instructions on roasting and peeling the orange peppers. If this is too much work, use them raw but cook them a little longer. The chickpeas add some protein to help your body stay strong. Skip the parmesan for a vegan dish - but add more salt to taste.

Despite this nutritional analysis, this pasta dish tastes like comfort food, not health food.

Garlicky Pasta with Spinach
1 head of garlic (about 13 cloves)
1/2 tsp salt
2 orange or red bell peppers, roasted and peeled
1 tsp chopped fresh thyme (or 1/2 tsp dried)
1/4 lb spinach, washed and dried
1/2 bag penne
3 tsp olive oil
1/3 cup dry chickpeas, cooked (or 1 can drained)
3 tsp balsamic vinegar
2 tbsp parmesan

Separate and peel the cloves of garlic. Keep three aside and put the rest in a small pan with 1 cup cold water. Simmer, covered, until garlic is very soft, about 30 minutes. Purée the garlic and liquid in a blender with 1/2 tsp salt until smooth.

With a large knife, chop 1 reserved garlic clove with the thyme and 1/4 tsp salt. Place in a large serving bowl and put the spinach on top.

Cook pasta according to package directions.

Chop last 2 garlic cloves and cook in 3 tsp olive oil over moderate heat, stirring, until pale golden, 3-5 minutes. Add peppers, diced in 1/2 inch pieces, and cook, stirring, 3 minutes. Add chickpeas and garlic purée and bring to a simmer over moderate heat, stirring occasionally. Season with salt and pepper.

Drain pasta and add to serving bowl with chickpea sauce, vinegar and parmesan. Toss to combine. Serve immediately.

Serves 3-4