Pasta Muffins with Carrots
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
178
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 178 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 147 mg | (4 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 300 grams Fettuccine
- salt
- 2 carrots
- 2 eggs
- 200 milliliters Whipped cream
- 40 grams freshly grated Parmesan
- peppers (freshly ground)
- Nutmeg (freshly grated)
- butter (for muffin tin)
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Cook the pasta in salted boiling water for 5 minutes. Drain and rinse well. Rinse, peel and grate the carrots. Combine the eggs, cream and parmesan cheese and mix well. Season with salt, pepper and nutmeg and mix with the pasta and carrots. Distribute into buttered muffin tins and bake until golden brown, 20-25 minutes.
3.
Carefully remove from the muffin tins and serve immediately.
