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Ingredients
- 3 sprigs fresh flat-leaf parsley leaves only
- ½ brown onion (approx. 60 g), cut into halves
- 30 g extra virgin olive oil
- 2 garlic cloves
- 40 g bacon cut into pieces (1 cm) (optional)
- 800 g water
- 1 ½ tsp salt
- 1 tbsp tomato paste
- 100 g 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
- 350 g penne pasta
- Nutrition
- per 1 portion
- Calories
- 415 kcal / 1743.8 kJ
- Protein
- 14.5 g
- Fat
- 9.4 g
- Carbohydrates
- 64.6 g
- Fiber
- 6.4 g
- Saturated fat
- 9.9 g
- Sodium
- 1079.8 mg
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