Penne and vegetables

Penne and vegetables

3.3 224 ratings

Prep. 15 min

Total 35 min

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1079.8 mg

Protein 14.5 g

Calories 1743.8 kJ / 415 kcal

Fat 9.4 g

Fibre 6.4 g

Saturated Fat 9.9 g

Carbohydrates 64.6 g

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Australia and New Zealand

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