Pasta and Vegetable Gratin
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 48 min.
Ready in
Calories:
10933
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 10,933 cal. | (521 %) | ||
| Protein | 967.45 g | (987 %) | ||
| Fat | 716.1 g | (617 %) | ||
| Carbohydrates | 130.85 g | (87 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 5,949.51 mg | (743,689 %) | ||
| Vitamin D | 15 μg | (75 %) | ||
| Vitamin E | 8.81 mg | (73 %) | ||
| Vitamin B₁ | 1.37 mg | (137 %) | ||
| Vitamin B₂ | 9.3 mg | (845 %) | ||
| Niacin | 207.24 mg | (1,727 %) | ||
| Vitamin B₆ | 2.79 mg | (199 %) | ||
| Folate | 274.38 μg | (91 %) | ||
| Pantothenic acid | 12.82 mg | (214 %) | ||
| Biotin | 2.78 μg | (6 %) | ||
| Vitamin B₁₂ | 32.79 μg | (1,093 %) | ||
| Vitamin C | 59.92 mg | (63 %) | ||
| Potassium | 2,916.44 mg | (73 %) | ||
| Calcium | 31,745.9 mg | (3,175 %) | ||
| Magnesium | 1,240.03 mg | (413 %) | ||
| Iron | 24.08 mg | (161 %) | ||
| Iodine | 44.64 μg | (22 %) | ||
| Zinc | 74.86 mg | (936 %) | ||
| Saturated fatty acids | 453.03 g | |||
| Cholesterol | 1,968.15 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- butter (for the pans)
- 400 grams Penne
- salt
- 1 large Zucchini
- 2 Red Bell pepper
- 1 onion
- 2 eggs
- 200 grams Whipped cream
- 150 milliliters milk
- 75 grated Parmesan
- 50 grams Crème fraiche
- freshly ground peppers
- 1 garlic clove
- 2 Tbsps breadcrumbs
- 1 scoop Mozzarella
Preparation steps
1.
Butter two gratin pans (25 x 15 cm) (approximately 10 x 6 inches).
2.
Cook pasta in salted boiling water for about 8 minutes. Rinse and trim zucchini, slice thinly. Rinse and halve bell peppers, remove seeds and ribs and cut into strips. Peel, halve and slice onion. Drain pasta and spread together with vegetables in gratin pans. Whisk eggs with cream, milk, Parmesan cheese and crème fraîche. Season with salt and pepper and add peeled and squeezed through a press garlic. Pour mixture over pasta with vegetables and sprinkle with breadcrumbs. Drain mozzarella, cut into slices and spread on top. Bake in preheated oven at 200°C (approximately 400°F) for about 20-25 minutes or until golden brown. Remove from the pan and serve.
