• low fat 1.48g 1.48%
  • low sat fat 0.47g 0.47%
  • low salt 41.83mg 0.04%
  • low sugar 3.53g 3.53%
*As guideline of daily recommended intake per 100g

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Cooking method:

  1. Pre-heat oven to 200°C. Place capsicum, eggplant and sweet potato under the grill. Cook for 3-5 minutes each side or until soft. Remove from grill and chop. Place in a bowl and stir in zucchini.
  2. Heat oil in a medium saucepan. Add garlic and leek and saut? 2-3 minutes. Add tomatoes, tomato pasta sauce and basil and stir to combine. Mix through pasta sauce.
  3. Place half of the pasta mixture in a large casserole dish. Top with grilled vegetables then remaining pasta. Sprinkle with feta and ricotta and bake for 15 minutes.

Nutritional information:

Average quantity per serving Average quantity per 100g
Weight (g) 714.59 100.00
Energy (kJ) 2069.13 289.55
Protein (g) 25.55 3.58
Total Fat (g) 10.61 1.48
- Saturated Fat (g) 3.33 0.47
- Polyunsaturated Fat (g) 0.79 0.11
- Monounsaturated Fat (g) 4.43 0.62
Cholesterol (mg) 18.75 2.62
Carbohydrate (g) 66.26 9.27
-Sugars (g) 25.19 3.53
Starch (g) 40.59 5.68
Water (g) 580.36 81.22
Alcohol (g) 0.00 0.00
Dietary Fibre (g) 14.05 1.97
Thiamin (mg) 0.43 0.06
Riboflavin (mg) 0.33 0.05
Niacin (mg) 6.26 0.88
Niacin Equivalents (mg) 11.33 1.59
Vitamin C (mg) 162.29 22.71
Total Folate (ug) 173.56 24.29
Total Vitamin A Equivalents (ug) 1297.60 181.59
Retinol (ug) 36.25 5.07
Beta Carotene Equivalents (ug) 7550.79 1056.66
Sodium (mg) 298.88 41.83
Potassium (mg) 1777.17 248.70
Magnesium (mg) 112.17 15.70
Calcium (mg) 473.44 66.25
Phosphorus (mg) 499.23 69.86
Iron (mg) 4.32 0.60
Zinc (mg) 3.46 0.48

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