Ingredients:
- 1 lb large tubular pasta (such as penne, cooked according to the directions on the package)
Directions:
- In a large skillet heat the olive oil over medium heat.
- Put in the eggplant, and season with salt and pepper.
- Cook, stirring, for about 10 minutes, until it becomes soft.
- Stir in the ham, and fry 2 minutes.
- Add the lager and rosemary, and bring to a boil.
- Reduce the liquid by half.
- Put in the peas, reduce to a simmer, cover, and cook for 2 minutes.
- Stir the cooked pasta into the sauce, and cook for 30 seconds to heat through.
- Transfer to a serving bowl, sprinkle with plenty of Parmesan cheese, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.67 Kcal (1564 kJ) | ||
| Calories from fat | 259.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.84g | 44% | |
|---|---|---|---|
| Cholesterol | 9.36mg | 3% | |
| Sodium | 421.22mg | 18% | |
| Potassium | 382.22mg | 8% | |
| Total Carbs | 14.51g | 5% | |
| Sugars | 6.21g | 25% | |
| Dietary Fiber | 5.1g | 20% | |
| Protein | 10.47g | 21% | |
| Vitamin C | 8.8mg | 15% | |
| Iron | 0.7mg | 4% | |
| Calcium | 20.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 135.04 Kcal (565 kJ) | ||
| Calories from fat | 93.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.42g | 44% | |
|---|---|---|---|
| Cholesterol | 3.38mg | 3% | |
| Sodium | 152.23mg | 18% | |
| Potassium | 138.13mg | 8% | |
| Total Carbs | 5.24g | 5% | |
| Sugars | 2.24g | 25% | |
| Dietary Fiber | 1.84g | 20% | |
| Protein | 3.78g | 21% | |
| Vitamin C | 3.2mg | 15% | |
| Iron | 0.2mg | 4% | |
| Calcium | 7.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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