Lovely and filling nice just on its own.
| 1 | tablespoon olive oil, light and mild |
| 8 | ounces penne pasta |
| 9 | ounces courgette, sliced |
| 1 | medium red pepper, chopped |
| 1 | medium onion, chopped finely |
| 2 | garlic cloves, finely chopped |
| 400 | grams canned tomatoes, chopped |
| 1 | tablespoon tomato puree |
| 2 | ounces cheese, grated |
| 1 | ounces breadcrumbs, wholewheat |
| 1 | teaspoon dried mixed herbs |
| 1 | salt and pepper, season to taste |
- Cook the pasta and place into an oven proof dish.
- In a saucepan heat the oil and fry the onions until soft,now add the pepper and cook until soft, then add the garlic and cook for 2 minutes, Now add the tomatoes tomato puree, herbs and courgettes and mix well. Bring back up to temperature and simmer for 20 minutes, season to taste with the salt and pepper and pour over the pasta and mix well.
- Now sprinkle over the top the breadcrumbs, followed by the cheese and bake in a pre heated oven at gas mark 7 for 20 minutes and serve.
Herbs, Pasta, Tomatoes, Vegetables, Main Dish, Italian, Bake, Fry, Saute, Simmer, Vegetarian
| Nutrition Facts | ||||||
Serving Size 410.6g |
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Amount Per Serving |
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|
Calories 441 Calories from Fat
122 |
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% Daily Value* |
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|
Total Fat
13.6g 21%
|
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|
Saturated Fat
5.0g 25%
|
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|
Cholesterol
75mg 25%
|
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|
Sodium
226mg 9%
|
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|
Total Carbohydrates
63.6g 21%
|
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|
Dietary Fiber
4.6g 18%
|
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|
Sugars
9.1g |
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|
Protein
17.7g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
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