Penne Vegetable Bake
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 512 |
| pro | 31 g |
| total fat | 22 g |
| sat. fat | 7 g |
| carb | 49 g |
| fibre | 6 g |
| chol | 117 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 26 |
| iron | 24 |
| vit A | 151 |
| vit C | 53 |
| folate | 68 |
Individual little baking dishes are just right for a meal for two. Jarred pesto makes cooking it easy.
Ingredients
- 1 cup penne
- 2 tsp extra-virgin olive oil
- 1 small onion, chopped
- 1 cup chopped carrots
- 1 cup cauliflower florets
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp prepared pesto
- 1 egg
- 1 tub (250 mL) 2% cottage cheese
- 1 plum tomato, sliced
- 2 tbsp (25 mL) grated Parmesan cheese
Preparation
In pot of boiling salted water, cover and cook pasta until tender but firm, about 10 minutes; drain and set aside.
In same pot, heat oil over medium heat; fry onion, carrot, cauliflower, salt and pepper, stirring occasionally, until vegetables are tender-crisp, about 5 minutes. Add pasta and pesto; toss to coat.
In bowl, whisk egg with cottage cheese; stir into pasta mixture and toss to coat. Divide between two 2-cup (500 mL) baking dishes; press gently. Arrange tomato over top; sprinkle with cheese. Bake in 375°F (190°C) oven until golden and bubbly, about 30 minutes.
Source : Canadian Living Magazine: May 2006
- Keywords : Dinner; Main Course; Italian; Pasta; Cheese;
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