Bacon, Lettuce, and Tomato Penne

6 Reviews
100% would make this recipe again

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

Ingredients

160 g gluten free/wheat free penne 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 (if desired) and serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

380

Fat

13 g

20 %

Saturated 5.3 g
+ Trans 0 g

27 %

Cholesterol

30 mg

Sodium

450 mg

19 %

Carbohydrate

57 g

19 %

Fibre

3 g

12 %

Sugars

3 g

Net Carbs

54 g

Protein

9 g

Vitamin A

29 %

Vitamin C

16 %

Calcium

15 %

Iron

7 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables ½
Meat and Alternatives ½
Fats 2 ½
More info
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6 Reviews (6 with rating only) 100% would make this recipe again

My Notes

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  • 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

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