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Veggie filled carbonara bake
This veggie filled carbonara bake is the most delicious dinner ever! Kids and adults love it and it's packed full of veggies.
5
from
2
votes
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
15
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
6
serves
Calories:
589
kcal
Author:
Kylie
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Ingredients
▢
1
zucchini grated
▢
300
grams
wholemeal pasta
cooked and drained
▢
1
carrot
grated
▢
3
rashers bacon
finely chopped
▢
2
tbsps
olive oil
▢
2
cloves
garlic
crushed
▢
4
eggs
▢
300
ml
cream
▢
½
cup
parmesan
grated
▢
2
cups
cheddar cheese
grated
Instructions
In a frypan over medium heat fry the bacon in the olive oil until golden.
Add the garlic and cook a minute longer.
Add the bacon and garlic to the cooked pasta with all the veg and stir in a large baking dish.
In a jug whisk the eggs with the cream. Add the parmesan and 1 cup of the cheddar.
Stir this through the pasta.
(IF YOU'RE PREPARING EARLY IN THE DAY:stop here and refrigerate).
Top the lot with the extra cheddar.
Cover with foil.
Put it in a preheated oven (200 degrees) for ten minutes.
Remove the foil and bake 10 minutes more or until golden.
Nutritional Information
Serving:
1
plate
|
Calories:
589
kcal
|
Carbohydrates:
22
g
|
Protein:
24
g
|
Fat:
45
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
19
g
|
Trans Fat:
1
g
|
Cholesterol:
237
mg
|
Sodium:
657
mg
|
Fiber:
2
g
|
Sugar:
3
g
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