22 | mini-tomatoes (cherry, miniature or grape) | 1 1/2 cup | |
1 tbsp | olive oil | 15 mL | |
160 g | penne rigate | 2 cups | |
1 clove | garlic, pressed or minced | ||
1/2 | dried chili peppers, minced | 0.2 g | |
1 tbsp | Parsley and Garlic Base | 15 mL | |
50 g | feta cheese, crumbled | ||
1/2 bunch | arugula | 80 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
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 430 |
Fat 15 g 23 % |
Saturated
5.1 g
26 % |
Cholesterol 20 mg |
Sodium 490 mg 20 % |
Carbohydrate 61 g 20 % |
Fibre 4 g 17 % |
Sugars 4 g |
Net Carbs 57 g |
Protein 14 g |
Vitamin A 32 % |
Vitamin C 21 % |
Calcium 16 % |
Iron 12 % |
Food Group | Exchanges |
---|---|
Starches | 3 ½ |
Vegetables | ½ |
Meat and Alternatives | ½ |
Fats | 2 ½ |
Maybe I was just hungry, but it was AMAZING, especially fresh off the oven. Not too shabby as a re-heated lunch the next day either. The tang of the tomatoes, the feta and the bitterness of the arugula work wonderfully together. Used whole wheat penne.
Easy to prepare and yummy. Don't eat spicy, so left out the chiles and pepper. Didn't have parsley so used 1 tsp of prepared vegan pesto. Tasty!
love it !