Pasta casserole with vegetables - recipe | FoodPal
Cook the pasta in boiling salted water until it is still firm to the bite. In the meantime, wash the beans and cut them in half or thirds. Blanch in boiling sal
Ingredients
- ¼ (37,5 g) Bell pepper (red, fresh)
- 75 ml Cow's milk, whole milk (3,5% fat)
- 1 ⅞ (37,5 g) Cherry tomatoes, cocktail tomatoes (fresh)
- ¼ Tablespoon Olive oil
- ½ (30 g) Egg, hen egg (organic, free range)
- ⅒ (50 g) Broccoli (fresh)
- 50 g Fisole beans (green)
- ⅞ (2,5 g) Garlic (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 5 g Basil (fresh or dried)
- 1 Pinch(s) Cayenne pepper
- 18 ¾ g Parmesan cheese
- ¼ (52,5 g) Zucchini (fresh)
- 100 g Penne (wholemeal, raw)
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