Penne and vegetables

Penne and vegetables

3.3 215 ratings
Prep. 15min
Total 35min
4 portions

Ingredients

  • fresh flat-leaf parsley leaves only
    3 sprigs
  • brown onion (approx. 60 g), cut into halves
    ½
  • extra virgin olive oil
    30 g
  • garlic cloves
    2
  • bacon cut into pieces (1 cm) (optional)
    40 g
  • water
    800 g
  • salt
    1 ½ tsp
  • tomato paste
    1 tbsp
  • eggplant cut into cubes (1 cm)
    100 g
  • zucchini cut into cubes (1 cm)
    100 g
  • carrots cut into cubes (1 cm)
    100 g
  • cherry tomatoes cut into quarters
    100 g
  • penne pasta
    350 g

Nutrition per 1 portion

Calories 415 kcal / 1743.8 kJ
Protein 14.5 g
Fat 9.4 g
Carbohydrates 64.6 g
Fibre 6.4 g
Saturated Fat 9.9 g
Sodium 1079.8 mg

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