Penne with Arugula, Tomato, and Feta Cheese

Penne with Arugula, Tomato, and Feta Cheese

2 servings
Preparation 10 min
Cooking 15 min

430 calories per serving 


22 mini-tomatoes (cherry, miniature or grape)   1 1/2 cup
1 tbsp olive oil   15 mL
160 g penne rigate   2 cups
1 clove garlic, pressed or minced    
1/2 dried chili peppers, minced   0.4 g
1 tbsp Parsley and Garlic Base (Recipe)   15 mL
50 g feta cheese, crumbled    
1/2 bunch arugula   80 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

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.


  1. Preheat the oven to 230°C /450°F.
  2. Oil an ovensafe dish (about 1 teaspoon per serving). Lay the mini-tomatoes on the sheet. Coat them thoroughly with the oil. Bake 5-7 min, until the skins split open.
  3. To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
  4. Transfer the tomatoes with the cooking juices into a skillet. Add the remaining oil, the pressed or minced garlic, and the finely minced chili pepper. Sauté 3-4 min over medium heat. Lower the heat, then add the Parsley and Garlic Base and crumbled Feta cheese. Rinse and dry the arugula, then remove and discard the stems. Add the leaves to the skillet and sauté for just a minute, taking care not to overcook them.
  5. Pour the drained penne into the skillet, then toss well. Add pepper to taste, then serve in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (310g)


% DV*

* DV = Daily Value




15 g

23 %

Saturated 5 g
+ Trans 0 g

26 %


25 mg


490 mg

20 %


61 g

20 %


4 g

17 %


4 g


14 g

Vitamin A

30 %

Vitamin C

20 %


15 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: servings
Milk and Alternatives: ½ serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
Source of :
Copper, Iron, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B6, Vitamin C
Good source of :
Calcium, Fibre, Folacin, Magnesium, Niacin, Phosphorus, Vitamin B12, Vitamin B2, Vitamin E, Zinc
Excellent source of :
Manganese, Selenium, Vitamin A, Vitamin K

More info

This recipe is in the following categories: Pasta | Tomatoes | Main courses/Entrées | Halal | High Calcium | High Fibre | Kosher | Vegetarian

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