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Four Cheese Baked Penne with Greens & Tomatoes
FODMAPEVERYDAY.COM14Ingredients
60Minutes
370Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1/4 cup unsalted butter (1/2 stick plus 1 tablespoon, softened, divided)
- 2 cups parmigiano reggiano cheese (grated, divided)
- 1/4 cup gluten free all purpose flour
- 4 cups lactose-free whole milk (2%, 1% or fat free at room temperature)
- 1 cup havarti (lightly packed coarsely shredded)
- 1 large egg (at room temperature)
- kosher salt
- freshly ground black pepper
- 1 lb. gluten free penne (cooked pasta weight is 910 g)
- 1 cup baby arugula (fresh, or baby spinach leaves)
- 1/2 cup fresh flat leaf parsley (finely chopped, divided)
- 1 cup cottage cheese (lactose-free)
- 5.75 oz. crumbled feta (160 g; about 2/3 cup)
- 3/4 cherry tomatoes (or dry pint, 213 g red, halved)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium1020mg43% |
| Potassium290mg8% |
| Protein24g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber0g0% |
| Sugars8g |
| Vitamin A20% |
| Vitamin C10% |
| Calcium70% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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