Pasta and Vegetable Bake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 1,031 mg | (26 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 300 grams Penne (pasta)
- 1 Eggplant
- 2 onions
- 3 Tbsps olive oil
- 2 Bell pepper
- 200 grams button Mushroom
- 6 Tomatoes
- 150 grams Mozzarella
- salt
- freshly ground peppers
- Basil
Preparation steps
Boil the pasta in plenty of salted water until al dente. Drain, rinse and drain again.
Cut the eggplant in half and then cut into slices. Season with a little salt and let stand for 30 minutes.
Rinse and trim the bell peppers, remove the seeds and cut into cubes.
Trim the mushrooms and cut into slices.
Blanch and peel the tomatoes, quarter, remove the seeds and cut into strips.
Peel the onions, cut into small cubes and sweat in some olive oil, along with the bell peppers and mushrooms. Season with salt and pepper and cook for about 5 minutes. Remove from the heat and stir in the tomatoes.
Rinse the eggplant slices and blot dry. Place in a greased baking dish with layers of pasta and vegetables. Top with diced mozzarella.
Bake in the oven at 180ºC (approximately 350ºF) for about 20 minutes.
Serve garnished with basil leaves.
