Recipes
Pasta Shells with Rocket Leaves
Although Italian couisine has become popular all over the world, there is no end to new ways of how to prepare the always popular pasta. Olive oil, pancetta (cured and dried bacon) and the tomatoes, as well as many other seasonings, as for instance rocket leaves in the following recipe make the dish tastier in a new way and prove that there is no end to creating new combinations.
| Preparation time | 50 min |
|---|---|
| Demanding |  |
| Energetic value | 562 kcal / 2349 kJ |
| Table of nutritive values | |
Ingredients
 | 4 |
|---|---|
| 400 g | pasta – shells or fusilli |
| 2 tablespoons | olive oil |
| 20 g | onion, finely chopped |
| 150 g | bacon, cut into thin strips |
| 100 ml | white wine |
| 250 g | tomato, peeled and diced |
| salt | |
| ground pepper | |
| 1 | small hot chilli paprika, chopped |
| 1 | eggplant |
| 2 tablespoons | plain flour |
| 1 tablespoon | sunflower oil |
| 100 g | rocket leaves, cut into wide strips |
| 100 g | sheep cheese, grated |
| 1 teaspoon | Vegeta Gourmet Stock Powder |
Preparation
- Peel the eggplant, dice it and roll in flour. In a pan heat up the sunflower oil and fry the egplant shortly. Place them on the paper towel to drain the oil.
- Cook the pasta in a large pot, of salted water. Save half a cup of the water for later.
- Fry the onion and bacon in olive oil, pour over with wine and leave to cook.
- Add the tomatoes, Vegeta Gourmet Stock Powder, pepper and chilli paprika.
- Mix and cook until the liquid evaporates.
- Add the fried eggplant, cooked and drained pasta and half a cup of the water you saved from cooking pasta.
- Add the rocket leaves and mix well.
Serving
Place in a serving bowl and sprinkle with grated sheep cheese.
Tip
You can use green radicchio instead of rocket leaves.
Little secret
Previously fried cubes of eggplant will keep their shape also after putting it into tomato sauce.
Nutritional information
Energetic and nutritional values are calculated per serve.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | Men* | |||
| Total proteins | g | 25,96 | - | - |
| Total carbohydrates | g | 34,33 | - | - |
| Total fat | g | 35,03 | - | - |
| Diet fibres | g | 4,50 | - | - |
| Cholesterol | mg | 58,12 | - | - |
| Vitamin A | IU | 982,00 | 25 | 20 |
| Niacin | mg | 7,47 | 53 | 37 |
| Vitamin C | mg | 31,45 | 42 | 35 |
| Vitamin D | IU | 7,19 | 4 | 4 |
| Calcium | mg | 266,63 | 27 | 27 |
| Phosphor | mg | 444,97 | 56 | 56 |
| Potassium | mg | 606,30 | 16 | 16 |
| Sodium | g | 0,49 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
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