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Gremolata Vegetables And Wholewheat Pasta Recipe
|Thin whole wheat noodles/Spaghetti||6 Ounce (185 Grams)|
|Chopped parsley||2 Tablespoon|
|Finely grated lemon rind||1 Tablespoon|
|Finely chopped garlic||1 Teaspoon|
|Olive oil||2 Tablespoon|
|Butter||2 Ounce, softened (60 Grams)|
|Cheese curd||8 Ounce (250 Grams)|
|Soured cream||1⁄4 Pint (150 Milliliter)|
|Vegetables||1 1⁄2 Pound, grated (150 Grams)|
Calories 585 Calories from Fat 300
% Daily Value*
Total Fat 34 g52.4%
Saturated Fat 15 g74.9%
Trans Fat 0 g
Cholesterol 257.9 mg
Sodium 209.6 mg8.7%
Total Carbohydrates 56 g18.8%
Dietary Fiber 11.2 g44.9%
Sugars 3.1 g
Protein 19 g37.6%
Vitamin A 200.1% Vitamin C 55.3%
Calcium 16.5% Iron 20.4%
*Based on a 2000 Calorie diet
Make a sauce by mixing the butter, cheese and the eggs with 2 tablespoons of the soured cream.
In a souffle dish, layer the noodles and grated vegetables, pouring on the sauce as you go.
Press gently to ensure the sauce is distributed evenly.
Cover with the remaining soured cream, and sprinkle with a sharp cheese if you like, but this is not essential.
Put in the oven and bake at 190°C/375°F/Gas Mark 5 for 20 minutes.
Allow the dish to settle for 10 minutes; it will not set firmly but can be cut neatly even when warm.
Served with a salad and perhaps a baked potato, you will have a spectacularly good meal.