Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Pasta Vegetable Casserole
- Ingredients
- 14 ozs Penne
- salt
- 8 ozs green Beans
- 1 Zucchini
- 1 red Bell pepper
- 5 ozs Cherry tomatoes
- 8 ozs Broccoli
- 1 handful Basil
- 2 fresh garlic cloves
- 10 ozs Whipped cream
- 2 eggs
- 3 ozs grated Parmesan
- freshly ground peppers
- olive oil (for the pan)
Cook the penne in boiling salt water until al dente. Rinse and drain well.
Rinse the beans and cut in half. Blanch the beans in salt water for 2 minutes, rinse in cold water and drain well. Rinse and slice the summer squash. Rinse the pepper, halve and cut into pieces. Rinse and halve the tomatoes. Rinse and drain the broccoli. Rinse the basil, shake dry and chop finely. Peel and squeeze the garlic. Mix the garlic, basil, cream, eggs and half of the cheese. Season with salt and pepper.
Preheat the oven to 350°F. Grease a baking dish with oil.
Mix the pasta and vegetables and spread in the baking dish. Pour in the sauce. Sprinkle with the remaining cheese. Bake for about 25 minutes, until golden brown. Serve immediately.
(Percentage of daily recommendation)
| Calorie | 627 cal. | (30 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
Healthy, because
The tomatoes in this casserole provide cell-protecting antioxidants, while the broccoli and zucchini contain fiber and iron.
Even smarter
Feel free to vary the mixture of vegetables depending on your taste and the season!