Chicken cutlets with broccoli
Wash the chicken and pat dry. Then cut into strips and season with salt and pepper. Finely dice the shallots. Clean the mushrooms and cut them into slices....
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Pasta casserole with vegetables
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Preparation time:
55 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
600
Calories
79 g
Carbohydrates
29 g
Protein
15 g
Fat
Ingredients:
 | Bell pepper (red, fresh) | ¼ (37,5 g) |
 | Cow's milk, whole milk (3,5% fat) | 75 ml |
 | Cherry tomatoes, cocktail tomatoes (fresh) | 1 ⅞ (37,5 g) |
 | Olive oil | ¼ Tablespoon |
 | Egg, hen egg (organic, free range) | ½ (30 g) |
 | Broccoli (fresh) | ⅒ (50 g) |
 | Fisole beans (green) | 50 g |
 | Garlic (fresh) | ⅞ (2,5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Basil (fresh or dried) | 5 g |
 | Cayenne pepper | 1 Pinch(s) |
 | Parmesan cheese | 18 ¾ g |
 | Zucchini (fresh) | ¼ (52,5 g) |
 | Penne (wholemeal, raw) | 100 g |
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Preparation:
Step 1:
Cook the pasta in boiling salted water until it is still firm to the bite.
Step 2:
In the meantime, wash the beans and cut them in half or thirds. Blanch in boiling salted water for 2 minutes, drain and quench. Then drain well. Wash and cut the zucchini and peppers into small pieces. Wash and halve the tomatoes. Wash and drain the broccoli.
Step 3:
Wash the basil, shake dry and chop finely. Grate the cheese. Peel and finely chop/press the garlic. In a bowl, whisk the milk with the garlic, basil, egg and half of the cheese. Season with salt and pepper.
Step 4:
Mix the pasta with vegetables and place in an oiled baking dish. Pour the egg mixture over the top and sprinkle with the remaining cheese. Bake in preheated oven at 200 degrees for about 25 minutes until golden brown.
Macronutrient distribution:
The recipe Pasta casserole with vegetables is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Casserole dish
Cutting board
Grater
Kitchen knife
Oven
Peeler
Pot
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