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Bacon, Lettuce, and Tomato Penne

2 Reviews
100% would make this recipe again

Preparation : 10 min Cooking : 15 min
410 calories/serving
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Kid-friendly
  • Heart-healthy

Ingredients

160 g gluten free/wheat free penne 2 cups
22 mini-tomatoes (cherry, miniature or grape) 1 1/2 cup
1 tbsp olive oil 15 mL
2 slices bacon, chopped 40 g
1/2 bunch arugula 80 g
2 tbsp creamy soy preparation for cooking 30 mL
salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Preheat the oven to 230°C /450°F.
  2. To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
  3. Lay the mini-tomatoes on an ovenproof dish. Pour in the oil then coat the tomatoes thoroughly with it. Bake 5-7 min, until the skins split open.
  4. Meanwhile, chop the bacon and sauté the pieces in a nonstick pan over medium heat until they are crispy, then drain them on a paper towel. Rinse and dry the arugula, remove and discard the stems, then set the leaves aside.
  5. Transfer the baked tomatoes and juices to the pan, add the soy prperation and put the bacon pieces back into the pan. Pour the drained penne into the pan, add the arugula and toss well. Add pepper to taste and serve in the warmed dishes.

Nutrition Facts Table

per 1 Serving (180g)

Amount

% Daily Value

Calories

410

Fat

11 g

17 %

Saturated 1.9 g
+ Trans 0 g

10 %

Cholesterol

10 mg

Sodium

150 mg

6 %

Carbohydrate

63 g

21 %

Fibre

4 g

14 %

Sugars

5 g

Protein

12 g

Vitamin A

26 %

Vitamin C

16 %

Calcium

7 %

Iron

16 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ¼ servings
Grain Products : 2 ¼ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Added Sugar, Trans Fat
Low  :
Cholesterol, Saturated Fat
Source of  :
Calcium, Fibre, Folacin, Magnesium, Manganese, Niacin, Selenium, Vitamin B1, Vitamin C, Vitamin E
Good source of  :
Iron, Phosphorus
Excellent source of  :
Potassium, Vitamin A, Vitamin K
Diet-related health claims  :
Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables ½
Fats 1 ½

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Members' Reviews

2 Reviews (1 with rating only ) 100% would make this recipe again
slightlywoman
october 18, 2012 | I would make this recipe again

I can't use the creamy soy preparation because it has wheat syrup in it and I'm allergic to wheat. I bought Mimi's Creme to use, but forgot to put it in. It was still pretty good, though not as creamy.

Useful 0

This recipe is in the following categories

Pasta | Main courses/Entrées | High Iron | Heart-healthy | Low Saturated Fat | Low Cholesterol

Top Reviews

View All Reviews
slightlywoman
october 18, 2012 | I would make this recipe again

I can't use the creamy soy preparation because it has wheat syrup in it and I'm allergic to wheat. I bought Mimi's Creme to use, but forgot to put it in. It was still pretty good, though not as creamy.

Useful 0