Elbow Pasta and Vegetable Gratin
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
1192
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,192 cal. | (57 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 210 g | (140 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.1 g | (57 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 76.9 μg | (128 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 954 mg | (24 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 184 mg | (61 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 3.333 cups Broccoli (stalks removed, florets cut into small pieces)
- 7 cups macaroni
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 3 cloves garlic cloves (crushed)
- 1 tsp dried thyme
- 3 Tbsps all-purpose flour
- 2 cups vegetable stock
- 1 cup cream (48% fat)
- 1 tsp salt
- ½ tsp freshly ground Black pepper
- 1 ¼ cups Mozzarella (chopped)
- 1.333 cups sun-dried tomatoes (oil packed)
- 1 Tbsp Caper (rinsed)
Preparation
Kitchen utensils
2 Pots, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Slotted spatula, 1 Immersion blender, 1 Aluminum foil
Preparation steps
1.
Heat the oven to 200ºC (180ºC fan) 400ºF, gas 6. Lightly grease a large baking dish.
2.
Bring a large pan of salted water to a boil. Stir in the broccoli and cook for 1 minute. Remove with a slotted spoon to a plate.
3.
Return the water to a boil and add the macaroni and cook until al dente. Drain well and toss with half the olive oil. Set aside.
4.
Heat the remaining in a large pan and cook the onion for about 5 minutes until softened. Stir in the garlic and thyme and cook for about 30 seconds until fragrant, stirring constantly.
5.
Add the flour and cook, stirring constantly, until golden. Slowly whisk in the stock and cream and bring to a simmer, whisking Do not boil.
6.
Remove from the heat and stir in the mozzarella, sun-dried tomatoes, macaroni and broccoli. Stir in the capers.
7.
Put into the baking dish and bake for about 15 minutes, until bubbling. Serve immediately.
