Bacon, Lettuce, and Tomato Penne

3 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 15 min
350 calories/serving

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
1 pinch salt [optional] 0.2 g
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 (310 g)

Amount

% Daily Value

Calories

350

Fat

10 g

16 %

Saturated 1.8 g
+ Trans 0 g

9 %

Cholesterol

10 mg

Sodium

190 mg

8 %

Carbohydrate

57 g

19 %

Fibre

3 g

12 %

Sugars

3 g

Net Carbs

54 g

Protein

6 g

Vitamin A

26 %

Vitamin C

16 %

Calcium

4 %

Iron

6 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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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.

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