A delicious and super-easy pasta dish.
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 |
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.
per 1 serving (310 g)
Amount % Daily Value |
Calories 440 |
Fat 14 g 22 % |
Saturated
5.5 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 % |
Food Group | Exchanges |
---|---|
Starches | 3 ½ |
Vegetables | ½ |
Meat and Alternatives | ½ |
Fats | 2 ½ |
I made this with a spicy Pancetta instead of bacon for a little extra flavour!
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.
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.