Baked Pasta with Peppers and Almonds
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
3019
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,019 cal. | (144 %) | ||
| Protein | 130 g | (133 %) | ||
| Fat | 138 g | (119 %) | ||
| Carbohydrates | 310 g | (207 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 35.6 g | (119 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 5.4 μg | (27 %) | ||
| Vitamin E | 31 mg | (258 %) | ||
| Vitamin K | 175 μg | (292 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 37.6 mg | (313 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 514 μg | (171 %) | ||
| Pantothenic acid | 6.6 mg | (110 %) | ||
| Biotin | 60 μg | (133 %) | ||
| Vitamin B₁₂ | 7.1 μg | (237 %) | ||
| Vitamin C | 505 mg | (532 %) | ||
| Potassium | 2,664 mg | (67 %) | ||
| Calcium | 1,668 mg | (167 %) | ||
| Magnesium | 469 mg | (156 %) | ||
| Iron | 12.8 mg | (85 %) | ||
| Iodine | 127 μg | (64 %) | ||
| Zinc | 16.9 mg | (211 %) | ||
| Saturated fatty acids | 56.7 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 637 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 400 grams macaroni
- 2 Red Bell pepper
- 1 onion
- 2 Tbsps olive oil
- 50 grams Almond slivers
- 1 bunch parsley
- 100 grams grated Parmesan
- 2 eggs
- 125 milliliters Whipped cream
- 125 grams Mozzarella
Preparation steps
1.
Halve peppers, remove seeds and ribs and cut into thin strips. Peel and finely dice onion. Cook pasta in plenty of salted boiling water, about 7 minutes. Drain and rinse. Heat oil in a pan. Add onion and sauté briefly. Add pepper strips and cook 5 minutes. Season with salt and pepper and mix with the pasta.
2.
Transfer pasta and vegetables to a round baking dish and sprinkle with almonds. Rinse parsley and set 1 sprig aside. Finely chop the rest. Mix eggs with cream, Parmesan and chopped parsley and pour mixture over the pasta. Cut mozzarella into cubes and sprinkle over the top. Bake in an oven preheated to 180°C (approximately 350°F) until top is golden-brown, about 35 minutes. Garnish with remaining parsley leaves.
