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🍝 Vegetable Pasta Gratin

485 kcal · 30 min · 4 servings

Ingredients

• 400 g Fusilli
• Salt
• 1 large zucchini
• 1 large onion
• 1 clove of garlic
• 1 red bell pepper
• 100 g corn (can)
• 40 g black olives (can)
• 80 MinusL Greek feta cheese
• 80 g Minus-L Emmental (grated)
• 2 tbsp olive oil
• 1 tsp tomato paste
• 400 g strained tomatoes (can)
• 0.5 tsp dried oregano
• 0.5 tsp dried thyme
• Salt
• Pepper (from the mill)
• Sugar
• 1 tsp aged balsamic vinegar
• Olive oil for the pan(s)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Cook the pasta in a large pot with plenty of salted water until al dente.
3. 3. Drain the pasta, rinse briefly with cold water, and let them drain well.
4. 4. Wash the zucchini, cut it in half lengthwise, and slice it into thin rounds.
5. 5. Peel the onion, halve it, and slice it into thin rings.
6. 6. Peel the garlic and chop it finely.
7. 7. Wash the bell pepper, remove the seeds and white pith, and cut it into strips.
8. 8. Drain the corn and olives in a colander.
9. 9. Crumble the feta cheese and mix it with the Emmental cheese.
10. 10. Sauté the onion rings and chopped garlic in a pan with hot oil.

Nutrition per serving

• kcal: 485
• Protein: 23 g · Fett/Fat: 18 g · Carbs: 62 g