Penne and Broccoli Gratin
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
1166
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,166 cal. | (56 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 146 g | (97 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 57.6 μg | (96 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 744 mg | (19 %) | ||
| Calcium | 757 mg | (76 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 22.1 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 cups Penne
- 1 ½ cups Broccoli (broken into florets)
- ⅛ cup polyunsaturated Margarine
- ¼ cup all-purpose flour
- 1.333 cups milk
- 1 Tbsp Wholegrain Mustard
- 1.334 cups canned Sweet corn (drained)
- 1 ½ cups mature Cheddar cheese (grated)
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a large baking dish.
2.
Cook the pasta in a pan of boiling salted water according to the pack instructions. Add the broccoli for the last 5 minutes of cooking time. Drain well.
3.
Heat the margarine in a pan and stir in the flour. Cook for 1 minute, stirring, then gradually add the milk, stirring well. Bring to the boil, stirring, then simmer for 2 minutes.
4.
Stir in the mustard, sweetcorn and half the cheese. Mix the pasta and broccoli into the sauce and season to taste with salt and pepper.
5.
Spoon into the baking dish and sprinkle with the remaining cheese.
6.
Bake for 10-15 minutes until piping hot and lightly browned.
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