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🍝 Baked Vegetable Pasta

485 kcal · 30 min · 4 raciones

Ingredientes

• 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 low-fat Greek feta cheese
• 80 g low-fat 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)

Preparación

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

Nutrición por ración

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