Bacon, Lettuce, and Tomato Penne

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A delicious and super-easy pasta dish.

Preparation : 10 min Cooking : 15 min
280 calories/serving
  • Very easy
  • Nuts & Peanuts Free
  • Kid-friendly


100 g penne rigate 1 1/4 cup
14 mini-tomatoes (cherry, miniature or grape) 1 cup
1 tbsp olive oil 15 mL
1 slice bacon, chopped 20 g
1/4 bunch arugula 40 g
30 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.


  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 (190g)


% Daily Value




10 g

16 %

Saturated 3.5 g
+ Trans 0 g

17 %


20 mg


400 mg

17 %


38 g

13 %


3 g

10 %


2 g

Net Carbs

35 g


10 g

Vitamin A

17 %

Vitamin C

10 %


9 %


7 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¾ serving
Grain Products : 1 ¾ servings
Milk and Alternatives : ¼ serving
Meat and Alternatives : 0 serving


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 0
Meat and Alternatives ½
Fats 2

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This recipe is in the following categories

Pasta | Main courses/Entrées