Penne and Fresh Vegetable Gratin
A wonderful creamy pasta with fresh vegetables and Parmesan cheese.
- Prep: 15 min
- Cooking: 30 min - 35 min
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
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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 |
| Vitamin C: | 96 % |
| Vitamin A: | 85 % |
| Folate: | 43 % |
| Niacin: | 22 % |
