Bacon, Lettuce, and Tomato Penne

121 Reviews
94% would make this recipe again

A delicious and super-easy pasta dish.

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Preparation : 10 min Cooking : 15 min
440 calories/serving

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
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Reviews

121 Reviews (112 with rating only) 94% would make this recipe again
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My Notes

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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 | High Fibre | High Calcium

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

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

Useful 2
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 2
Anonyme
october 20, 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

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