|22||mini-tomatoes (cherry, miniature or grape)||1 1/2 cup|
|1 tbsp||olive oil||15 mL|
|160 g||gluten free/wheat free penne||2 cups|
|1 clove||garlic, crushed or pressed|
|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||70 g|
|1 pinch||salt [optional]||0.1 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.
- Preheat the oven to 230°C /450°F.
- 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.
- To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
- 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.
- 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 (190g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¼||servings|
|Grain Products :||2 ¼||servings|
|Milk and Alternatives :||½||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Source of :
- Fibre, Magnesium, Manganese, Niacin, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B6, Vitamin C, Zinc
- Good source of :
- Calcium, Folacin, Iron, Phosphorus, Vitamin B12, Vitamin B2, Vitamin E
- Excellent source of :
- Potassium, Vitamin A, Vitamin K
- Free :
- Added Sugar
|Meat and Alternatives||½|