Vegetable Pasta Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 732 cal. | (35 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 97.9 μg | (163 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 24.7 μg | (55 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 1,351 mg | (34 %) | ||
| Calcium | 492 mg | (49 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the gratin
- 250 grams Spiral pasta
- 200 grams carrots
- 3 Zucchini
- 3 eggs
- 1 cup sour Whipped cream
- salt
- peppers
- 3 sprigs fresh Sage
- 100 grams grated Parmesan
- butter (for the pan)
- For the salad
- 100 grams Snow peas
- 2 carrots
- 1 red Bell pepper
- 100 grams Cauliflower
- 100 grams Napa cabbage
- 2 stalks Celery
- ½ bunch parsley
- 3 Tbsps olive oil
- 2 Tbsps White vinegar
- salt
- peppers
Preparation steps
For the gratin, cook the pasta in plenty of boiling salt water until al dente. Rinse in cold water and drain well. Rinse and slice the carrots and zucchini. Blanch the vegetables in salt water for 3 minutes, rinse in cold water and drain well. Mix the sour cream, eggs, half of the parmesan and season with salt and pepper. Pluck the sage, finely chop and stir into the sour cream mixture.
Grease the baking dish with butter. Alternately layer the vegetables and pasta in the baking dish, ending with the zucchini slices. Pour the egg-cream mixture over the gratin and sprinkle with the remaining cheese. Bake for about 30 minutes at 200°C (approximately 400°F).
For the salad, rinse the snow peas and cut into pieces. Rinse and slice the carrots. Divide the cauliflower into florets. Halve the pepper, remove the seeds and ribs and cut into pieces. Rinse the cabbage, shake dry and pluck coarsely. Rinse and slice the celery. Rinse the parsley, shake dry and chop. Mix the oil and vinegar. Season with salt and pepper. Mix the vegetables with the marinade. Sprinkle with parsley. Serve with the gratin.
