Penne and Fresh Vegetable Gratin

A wonderful creamy pasta with fresh vegetables and Parmesan cheese.

  • Prep: 15 min
  • Cooking: 30 min - 35 min
Yields 4 servings
penne and fresh vegetable gratin

Ingredients

  • 12 1/2 oz (375 g) penne or fusilli or rotini
  • 4 tbsp (60 mL) butter
  • 2 garlic cloves minced
  • 1/2 cup (125 mL) thinly sliced carrot
  • 1/2 cup (125 mL) thinly sliced zucchini
  • 1 red bell pepper cut in thin strips
  • 1 cup (250 mL) 35 % cream
  • 1/2 cup (125 mL) grated Canadian Parmesan cheese
  • 1/4 cup (60 mL) finely chopped fresh parsley
  • 1/2 cup (125 mL) thinly sliced green onions
  • Salt and pepper to taste
  • 3 tbsp (45 mL) dried bread crumbs

Preparation

Preheat oven to 350 °F (180 °C).

Cook pasta according to package directions until al dente; drain well.

Meanwhile, melt 2 tbsp (30 mL) of the butter in saucepan over medium heat. Add garlic, carrot, zucchini and red pepper; cook for 5 min or until barely tender. Add cream; simmer 5 min until the sauce thickens slightly. Stir in half of the cheese, half the parsley, the green onions, salt and pepper.

Toss pasta with vegetable mixture. Turn into a buttered 8-cup (2 L) baking dish.

Melt remaining butter; stir in remaining cheese, parsley, breadcrumbs and a pinch of salt and pepper. Sprinkle over pasta. Bake for 15 min or until hot.

Tips

Nutritional information

Per serving
Energy: 530 Calories
Protein: 13 g
Carbohydrate: 38 g
Fat: 37 g
Fibre: 3 g
Sodium: 431 mg

Top 5 Nutrients

(% DV*)
Calcium: 24 % / 259 mg
Folate: 43 % / 96 mg
Niacin: 22 % / 5 mg
Vitamin A: 85 % / 850 mg
Vitamin C: 96 % / 57 mg