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Pasta Gratin with Vegetables, Sausage and Pecorino
(1 vote)
Health Score:
72 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 40 mins
Calories:
909
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 909 cal. | (43 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 110.6 μg | (184 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,049 mg | (26 %) | ||
| Calcium | 303 mg | (30 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 22.9 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 350 grams Farfalle
- salt
- 1 onion
- 300 grams Cherry tomatoes
- 1 Eggplant
- 4 Tbsps olive oil
- peppers
- 300 grams Italian sausage
- 2 Tbsps Tomato paste
- 150 milliliters Vegetable broth
- 3 Tbsps Ketchup
- 300 grams Feta
- 150 grams Arugula
Preparation steps
1.
Cook the farfalle in boiling salted water until al dente.
2.
Peel, halve and dice the onion. Rinse and pat dry the cherry tomatoes. Rinse and dry the eggplant and cut into slices, then lightly sprinkle with salt.
3.
Heat the oil in a skillet and saute the sliced eggplant. Add tomatoes and cook for a few minutes. Season with pepper. Add the sliced sausage, then stir in the tomato paste, broth and ketchup.
4.
Stir the pasta into the sauce mixture, then ladle evenly into 4 small ramekins. Crumble the feta on top and bake for about 15 minutes. Rinse and shake dry the arugula, and arrange on top of the gratins. Serve immediately.
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