Baked Pasta with Broccoli
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
857
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 857 cal. | (41 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 228.7 μg | (381 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 118 mg | (124 %) | ||
| Potassium | 769 mg | (19 %) | ||
| Calcium | 362 mg | (36 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 300 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Penne
- salt
- 1 Broccoli (500 grams)
- 1 garlic clove
- 4 Anchovy fillet
- 4 eggs
- 200 milliliters Whipped cream
- 100 grams Crème fraiche
- 100 grams grated Cheese (such as Emmentaler or Gouda)
- peppers
- Nutmeg
Preparation steps
1.
Cook penne in salted boiling water until al dente. Drain. Rinse broccoli and separate florets. Peel and chop broccoli stems. Blanch broccoli florets and stems in salted boiling water, 2-3 minutes. Rinse with cold water and drain well.
2.
Peel and finely chop garlic. Pat anchovy dry and finely chop. Whisk eggs with cream, crème fraîche, garlic, anchovies and half of the cheese. Season with salt, pepper and nutmeg.
3.
Preheat oven to 180°C (approximately 350°F).
4.
Mix pasta with broccoli and transfer to a baking dish. Pour egg-cream mixture over pasta and sprinkle with remaining cheese. Bake until golden-brown, about 30 minutes.
