|160 g||penne rigate||2 cups|
|22||mini-tomatoes (cherry, miniature or grape)||1 1/2 cup|
|1 tbsp||olive oil||15 mL|
|2 slices||chicken bacon, chopped||40 g|
|1/2 bunch||arugula||80 g|
|50 g||feta cheese, crumbled|
|ground pepper to taste [optional]|
|2 tsp||Parmesan cheese [optional]||2 g|
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.
- Preheat the oven to 230°C /450°F.
- To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
- 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.
- 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.
- Transfer the baked tomatoes and juices to the pan, add the crumbled cheese 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, grated parmesan and serve in the warmed dishes.
Nutrition Facts Table
per 1 Serving (310g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¼||servings|
|Grain Products :||2 ¾||servings|
|Milk and Alternatives :||½||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Source of :
- Copper, Iron, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B6, Vitamin C, Vitamin E
- Good source of :
- Calcium, Fibre, Folacin, Magnesium, Niacin, Phosphorus, Vitamin B12, Vitamin B2, Zinc
- Excellent source of :
- Manganese, Selenium, Vitamin A, Vitamin K
- Free :
- Added Sugar
|Meat and Alternatives||½|