Vegetable Pasta Gratin
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
3793
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,793 cal. | (181 %) | ||
| Protein | 135 g | (138 %) | ||
| Fat | 216 g | (186 %) | ||
| Carbohydrates | 325 g | (217 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 35.6 g | (119 %) |
more nutritional values
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 10.1 μg | (51 %) | ||
| Vitamin E | 15 mg | (125 %) | ||
| Vitamin K | 209.6 μg | (349 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 41.2 mg | (343 %) | ||
| Vitamin B₆ | 2.6 mg | (186 %) | ||
| Folate | 684 μg | (228 %) | ||
| Pantothenic acid | 8.2 mg | (137 %) | ||
| Biotin | 88.3 μg | (196 %) | ||
| Vitamin B₁₂ | 7.1 μg | (237 %) | ||
| Vitamin C | 214 mg | (225 %) | ||
| Potassium | 4,035 mg | (101 %) | ||
| Calcium | 2,215 mg | (222 %) | ||
| Magnesium | 496 mg | (165 %) | ||
| Iron | 17.7 mg | (118 %) | ||
| Iodine | 161 μg | (81 %) | ||
| Zinc | 18.8 mg | (235 %) | ||
| Saturated fatty acids | 132.5 g | |||
| Uric acid | 600 mg | |||
| Cholesterol | 1,088 mg | |||
| Complete sugar | 44 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Cook the pasta in boiling salt water for 5-7 minutes. Rinse in cold water and drain well. Rinse the tomatoes, remove the stalks and cut into thin slices. Rinse and thinly slice the zucchini. Rinse the leek, shake dry and cut into rings.
2.
Mix the eggs with the cream and season with salt, pepper and nutmeg. Spread the pasta in a greased baking dish. Pour in the egg cream. Alternately layer the tomato and zucchini slices. Sprinkle with the cheese and leek. Bake for 30-35 minutes. Remove from the oven and serve immediately.
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