Baked Pasta with Zucchini and Tomatoes
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 47 min.
Ready in
Calories:
606
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 606 cal. | (29 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 22.7 μg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 803 mg | (20 %) | ||
| Calcium | 287 mg | (29 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams macaroni
- salt
- 500 grams Tomatoes
- 400 grams small Zucchini
- 2 garlic cloves
- 1 Red chili pepper
- 1 tsp chopped rosemary
- 1 tsp grated Lemon peel
- 1 Tbsp Caper
- 125 grams Mozzarella
- 125 grams Gorgonzola
- olive oil (for the pan)
- Basil (for garnishing)
Preparation steps
1.
Cook pasta in plenty of boiling salted water until very al dente. Drain and rinse in cold water, drain well.
2.
Preheat the oven to 180 ° C top and bottom heat Preheat.
3.
Rinse and dry tomatoes and zucchini. Cut zucchini into slices and tomatoes into half-slices. Peel garlic and chop finely. Rinse and dry chile pepper, halve and remove seeds and ribs, chop finely. Combine pasta with tomatoes, zucchini, rosemary, garlic, chile pepper, lemon zest and capers and season with salt lightly.
4.
Chop both cheese and arrange in buttered baking pan in circles. Arrange pasta mixture decoratively as nests on top of cheese and bake in preheated oven at 180°C (aproximately 350°F) for about 15 minutes or until nicely browned. Garnish with basil and serve.
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