Vegetable Pasta Gratin
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
992
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 992 cal. | (47 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 803 mg | (20 %) | ||
| Calcium | 658 mg | (66 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 36 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 357 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Penne
- 1 Zucchini
- 2 Tomatoes
- 2 garlic cloves
- 300 grams Ricotta cheese
- 300 grams Whipped cream
- 300 milliliters milk
- 4 eggs
- salt
- freshly ground peppers
- Fat (for the pan)
- 125 grams grated Gruyere
- Basil (for garnish)
Preparation steps
1.
Cook the pasta in boiling salt water until al dente. Rinse the pasta and drain well. Rinse and slice the zucchini and tomatoes.
2.
Mix the ricotta, cream, milk and eggs. Season with salt and pepper. Press the garlic and mix into the cream.
3.
Mix the pasta, tomatoes and zucchini. Pour into a greased baking dish. Pour in the egg cream. Sprinkle with cheese. Bake for about 45 minutes at 200°C (approximately 400°F).
4.
Serve garnished with basil leaves.
