Bacon, Lettuce, and Tomato Penne

6 Reviews
100% would make this recipe again

This recipe is incompatible with your food profile

Ingredients

??? gluten free/wheat free penne ???
??? mini-tomatoes (cherry, miniature or grape) ???
??? olive oil ???
??? bacon, chopped ???
??? arugula ???
??? feta cheese, crumbled ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? Parmesan cheese [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 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 (if desired) and serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

380

Fat

13 g

20 %

Saturated 5.3 g
+ Trans 0 g

27 %

Cholesterol

30 mg

Sodium

450 mg

19 %

Carbohydrate

57 g

19 %

Fibre

3 g

12 %

Sugars

3 g

Net Carbs

54 g

Protein

9 g

Vitamin A

29 %

Vitamin C

16 %

Calcium

15 %

Iron

7 %
More info

Claims

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

DIABETES Exchange

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

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

6 Reviews (6 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.