Penne with Arugula, Tomato, and Feta Cheese

3 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 15 min
300 calories/serving
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Ingredients

12 mini-tomatoes (cherry, miniature or grape) 3/4 cup
1 tbsp Garlic-Infused Oil 15 mL
110 g gluten free/wheat free penne 1 1/3 cup
1/2 dried chili peppers, minced 0.2 g
1 tbsp Parsley Base 15 mL
50 g feta cheese, crumbled
1/2 bunch arugula 80 g
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. 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. Add the remaining garlic-infused oil to a skillet. Transfer the tomatoes with the cooking juices into the skillet with the finely minced chili pepper. Sauté 3-4 min over medium heat. Lower the heat, then add the Parsley Base and crumbled Feta cheese. Rinse and dry the arugula, then remove and discard the stems. Add the leaves to the skillet and saut? 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.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

300

Fat

14 g

21 %

Saturated 4.9 g
+ Trans 0 g

25 %

Cholesterol

20 mg

Sodium

310 mg

13 %

Carbohydrate

39 g

13 %

Fibre

2 g

9 %

Sugars

2 g

Net Carbs

37 g

Protein

6 g

Vitamin A

24 %

Vitamin C

15 %

Calcium

14 %

Iron

6 %
More info

Claims

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

DIABETES Exchange

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

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Reviews

3 Reviews (3 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

This recipe is in the following categories

Pasta | Main courses/Entrées | Halal | Kosher | Vegetarian

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