Vegetable Pasta Gratin

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Vegetable Pasta Gratin
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Health Score:
9,1 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
607
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie607 kcal(29 %)
Protein22.77 g(23 %)
Fat39.85 g(34 %)
Carbohydrates41.89 g(28 %)
Sugar added0 g(0 %)
Roughage6.06 g(20 %)
Vitamin A2,017.94 mg(252,243 %)
Vitamin D1.8 μg(9 %)
Vitamin E4.38 mg(37 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.61 mg(55 %)
Niacin5.66 mg(47 %)
Vitamin B₆0.49 mg(35 %)
Folate132.1 μg(44 %)
Pantothenic acid1.18 mg(20 %)
Biotin1.23 μg(3 %)
Vitamin B₁₂1.24 μg(41 %)
Vitamin C98.67 mg(104 %)
Potassium771.61 mg(19 %)
Calcium446.9 mg(45 %)
Magnesium87.11 mg(29 %)
Iron2.83 mg(19 %)
Iodine49.5 μg(25 %)
Zinc2.22 mg(28 %)
Saturated fatty acids17.96 g
Cholesterol199.1 mg

Ingredients

for
4
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
How healthy are the main ingredients?
carrotWhipped creamParmesanSnow peaCauliflowerCauliflower

Preparation steps

1.

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).

2.

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.