Vegetable Pasta Bake
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
513
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 140.7 μg | (235 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 693 mg | (17 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Broccoli
- 300 grams macaroni
- salt
- 3 eggs
- 100 grams Whipped cream (or milk)
- 200 milliliters Tomato juice
- freshly ground peppers
- 100 grams cooked ham
- 100 grams Corn kernel (canned)
- 150 grams Mozzarella
Preparation steps
1.
Break the pasta and cook in plenty of salted water until al dente. During the last 4 minutes, add the broccoli.
2.
Whisk the eggs with sour cream and tomato juice and season with salt and pepper. Chop the ham into small cubes.
3.
Drain the pasta and broccoli and distribute evenly with the corn and the ham in a greased baking dish. Cut the mozzarella into thin slices and place on the top.
Bake in a preheated oven at 180°C (approximately 350ºF) for about 30 minutes until golden brown.
Serve immediately.
