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Ingredientes
- 250 gm Dry egg pasta shapes eg penne, fusilli or possibly farfalle (8oz)
- 2 Tbsp. Extra virgin olive oil
- 1 x Clove garlic, crushed
- 1 bn Salad onions, sliced
- 125 gm Button mushrooms, quartered (4oz)
- 1 x Red pepper, deseeded and diced
- 50 gm Mangetout, diamond cut (2oz)
- 175 gm Dolcelatte, roughly crumbled (6oz)
- 4 Tbsp. Single cream
- 1 Tbsp. Freshly minced parsley Salt and freshly grnd black pepper
- 1 x Egg, size 3
- 75 gm Half fat mozzarella cheese, grated (3oz)
Direcciones
- 1. Preheat the oven to 200 C, 400 F, Gas Mark 6. Cook the pasta following the pack instructions.
- 2. Meanwhile heat the oil in a large saucepan and cook the garlic, onion, mushrooms, pepper and mangetout till softened.
- 3. Stir in the crumbled dolcelatte, cream, parsley and seasoning to taste and beat in the egg and liquid removed pasta.
- 4. Spoon into a lightly greased ovenproof dish and sprinkle over the mozzarella cheese. Place in the preheated oven for 20 min till golden and bubbling.
- NOTES : A delicious Italian pasta bake, ideally served with a dressed tomato and basil salad and warm crusty bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 113 | |
| Calories from Fat 96 | 85% |
| Total Fat 10.82g | 14% |
| Saturated Fat 3.08g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 23mg | 1% |
| Potassium 87mg | 2% |
| Total Carbs 2.32g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.14g | 1% |
| Protein 2.07g | 3% |
