var_dump($adSection);

Penne with Arugula, Tomato, and Feta Cheese

100 Reviews
96% would make this recipe again

Preparation : 10 min Cooking : 15 min
430 calories/serving
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly

Ingredients

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 15 mL
50 g feta cheese, crumbled
1/2 bunch arugula 80 g
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. 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

per 1 Serving (310g)

Amount

% Daily Value

Calories

430

Fat

15 g

23 %

Saturated 5.1 g
+ Trans 0 g

26 %

Cholesterol

20 mg

Sodium

490 mg

20 %

Carbohydrate

61 g

20 %

Fibre

4 g

17 %

Sugars

4 g

Protein

14 g

Vitamin A

32 %

Vitamin C

21 %

Calcium

16 %

Iron

12 %

Servings of Canada's Food Guide

1 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

Claims

This recipe is :
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
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables ½
Meat and Alternatives ½
Fats 2 ½

Leave a review

You have to be logged in to leave a review

Members' Reviews

100 Reviews (98 with rating only ) 96% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
eliemaalouf4
august 13, 2012 | I would make this recipe again

love it !

Useful 0
isabelbrinck
april 03, 2009 | I would make this recipe again

Maybe I was just hungry, but it was AMAZING, especially fresh off the oven. Not too shabby as a re-heated lunch the next day either. The tang of the tomatoes, the feta and the bitterness of the arugula work wonderfully together. Used whole wheat penne.

Useful 4

This recipe is in the following categories

Tomatoes | Pasta | Main courses/Entrées | Vegetarian | Halal | High Fibre | High Calcium | Kosher

Top Reviews

View All Reviews
isabelbrinck
april 03, 2009 | I would make this recipe again

Maybe I was just hungry, but it was AMAZING, especially fresh off the oven. Not too shabby as a re-heated lunch the next day either. The tang of the tomatoes, the feta and the bitterness of the arugula work wonderfully together. Used whole wheat penne.

Useful 4
eliemaalouf4
august 13, 2012 | I would make this recipe again

love it !

Useful 0