Bacon, Lettuce, and Tomato Penne

121 Reviews
94% would make this recipe again

A delicious and super-easy pasta dish.
Preparation : 10 min Cooking : 15 min
440 calories/serving
  • Very easy
  • Nuts & Peanuts Free
  • Kid-friendly

Ingredients

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 bacon, chopped 40 g
1/2 bunch arugula 80 g
50 g feta cheese, crumbled
1 pinch salt [optional] 0.2 g
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.

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 and serve in the warmed dishes.

Nutrition Facts Table

per 1 Serving (310 g)

Amount

% Daily Value

Calories

440

Fat

14 g

22 %

Saturated 5.5 g
+ Trans 0 g

27 %

Cholesterol

30 mg

Sodium

610 mg

26 %

Carbohydrate

61 g

20 %

Fibre

4 g

17 %

Sugars

4 g

Net Carbs

57 g

Protein

16 g

Vitamin A

29 %

Vitamin C

16 %

Calcium

15 %

Iron

12 %

More Info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Selenium, Vitamin A, Vitamin B12, Vitamin K
Good source of  :
Calcium, Fibre, Folacin, Magnesium, Niacin, Phosphorus, Vitamin B2, Zinc
Source of  :
Copper, Iron, 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 3 ½
Vegetables ½
Meat and Alternatives ½
Fats 2 ½
More Info
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Leave a review

You have to be logged in to leave a review

Members' Reviews

121 Reviews (112 with rating only ) 94% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful
Herlinor
february 09, 2014 | I would make this recipe again

I was sceptical about lettus in pasta but it was very good, every one liked it, even our todler. It was also a good recipe to throw some extra veggies into.

Useful 0
achisholm
october 12, 2012

I don't know why this recipe is included in the Arthritis menu. Bacon is highly inflammatory. I won't be making it for this reason

Useful 0
memorymotel
june 17, 2011

Most Italian chefs save pasta water to use in a pasta dish if it is too dry...I always save at least 1/2 cup to add if necessary...always the perfect solution to a dry pasta sauce.

Useful 1
CharlieTrotter
april 01, 2010 | I would make this recipe again

I too did read the French comments before making the recipe, but deiced to follow the instructions as they are. It is not dry at all: it is typical Italian, i.e. you taste the ingredients as they are. Obviously, you can always add cream and other stuff, but it is not necessary . Besides, you are going to change the nutritional values for worse.

Useful 0
march 29, 2021 | I would make this recipe again

One of the complaints of this dish in the French section was that it was too dry. Some suggested adding cream. I didn't use cream but added about 1/2 cup of chicken broth instead, which helped a lot. I used spinach instead of arugula and almost double the amount of Feta cheese. (about 200g instead of 130) Next time I'm going to add a little more bacon because there wasn't enough. Overall it was good but I only gave it 3 stars because it needed a lot of doctoring. I'll certainly make it again.

Useful 0

This recipe is in the following categories

Pasta | Main courses/Entrées | High Fibre | High Calcium

Top Reviews

View All Reviews
march 29, 2021 | I would make this recipe again

I made this with a spicy Pancetta instead of bacon for a little extra flavour!

Useful 2
march 29, 2021 | I would make this recipe again

Turned out great! Though I added a few too many noodles, it had some great flavour, was very tasty and made great left overs. I added sweet tomatoes along with grape tomatoes and it added some nice flavour.

Useful 1
memorymotel
june 17, 2011

Most Italian chefs save pasta water to use in a pasta dish if it is too dry...I always save at least 1/2 cup to add if necessary...always the perfect solution to a dry pasta sauce.

Useful 1

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.

Our weekly newsletter includes:

  • Recipes, tips and advice on healthy eating
  • Occasional promotions on products & services from SOSCuisine and some trusted partners
  • Occasional invitations to help scientific research by answering surveys or participating in studies
  • Your email address will never be shared without your permission and you may unsubscribe at any time.
SOSCuisine, 3470 Stanley, Suite 1605, Montreal, QC, H3A 1R9, Canada.