Penne with Arugula, Tomato, and Feta Cheese

111 Reviews
96% would make this recipe again

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

Ingredients

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]

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. 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.
  3. To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
  4. 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.
  5. 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 (310 g)

Amount

% Daily Value

Calories

430

Fat

15 g

23 %

Saturated 5.1 g
+ Trans 0 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 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Selenium, Vitamin A, Vitamin K
Good source of  :
Calcium, Fibre, Folacin, Magnesium, Niacin, Phosphorus, Vitamin B12, Vitamin B2, Vitamin E, Zinc
Source of  :
Copper, Iron, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B6, Vitamin C
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
Check out our Meal Plans for Type 2 Diabetes

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Reviews

111 Reviews (108 with rating only) 96% 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

Top Reviews

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

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.

Useful 4
sherylkf
november 16, 2020 | I would make this recipe again

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!

Useful 0
august 13, 2012 | I would make this recipe again

love it !

Useful 0

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