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Conchiglie Alle Verdura (Shells With Vegetables)

Recipe #291572 | 55 min | 20 min prep | SERVES 4 -6 (Change Servings)
(0) RATE IT NOW READ REVIEWS

Celticevergreen

RECIPE BY: Celticevergreen

Speciality of the Hotel Sole, Maleo, Parma, Italy. Easy to prepare and fun to eat.

Posted on: Mar 12, 2008

Print Recipe

Ingredients

  • 2 medium eggplant, diced
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic clove, finely chopped
  • 5 ripe tomato, peeled and seeded
  • salt, to taste
  • black pepper, to taste
  • 5 ounces green beans
  • 1 green bell pepper, seeded and cut into small pieces
  • 1 yellow bell pepper, seeded and cut into small pieces
  • 2 teaspoons oregano
  • 1 lb conchiglie (seashell pasta)
  • 1 1/2 ounces parmesan cheese, freshly grated

    • Directions

    1. 1
      Cover the diced eggplant with salt and leave for 1 hour to purge its bitter liquid.
    2. 2
      Heat half of the oil and gently cook onion, garlic, tomatoes and rinsed and dried eggplant. Season to taste.
    3. 3
      Cook the green beans in boiling water until they are not quite tender.
    4. 4
      Heat the remaining oil and cook the bell peppers with the oregano and a little salt. When soft, add to sauce.
    5. 5
      Mix the drained green beans with the vegetables in the sauce and cook for 5 more minutes.
    6. 6
      Cook the pasta in boiling salted water until al dente, drain and stir in the sauce. Serve at once with grated parmesan on top of each serving.

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    Nutrition Facts

    Serving Size 1 (703g)

    Recipe makes 4 servings

    Calories 679
    Calories from Fat 149 (21%)
    Amount Per Serving %DV
    Total Fat 16.6g 25%
    Saturated Fat 3.8g 18%
    Monounsaturated Fat 9.0g
    Polyunsaturated Fat 2.7g
    Trans Fat 0.0g
    Cholesterol 9mg 3%
    Sodium 184mg 7%
    Potassium 1616mg 46%
    Total Carbohydrate 122.7g 40%
    Dietary Fiber 26.3g 105%
    Sugars 13.0g
    Protein 18.4g 36%
    Vitamin A 2055mcg 41%
    Vitamin B6 0.8mg 41%
    Vitamin B12 0.2mcg 4%
    Vitamin C 142mg 238%
    Vitamin E 3mcg 12%
    Calcium 195mg 19%
    Iron 3mg 17%

    detailed view...

    how is this calculated?

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