Penne with Arugula, Tomato, and Feta Cheese

1 Reviews
100% would make this recipe again

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

Ingredients

22 mini-tomatoes (cherry, miniature or grape) 1 1/2 cup
1 tbsp olive oil 0.5 fl.oz
5.7 oz gluten free/wheat free penne 2 cups
1 clove garlic, crushed or pressed
1/2 dried chili peppers, minced 0.1 oz
1 tbsp Parsley and Garlic Base 0.5 fl.oz
1.8 oz feta cheese, crumbled
1/2 bunch arugula 2.7 oz
1 pinch salt [optional]
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 (320 g)

Amount

% Daily Value

Calories

380

Fat

14 g

21 %

Saturated 5 g
+ Trans 0 g

25 %

Cholesterol

20 mg

Sodium

330 mg

14 %

Carbohydrate

57 g

19 %

Fibre

3 g

13 %

Sugars

3 g

Net Carbs

54 g

Protein

7 g

Vitamin A

32 %

Vitamin C

21 %

Calcium

15 %

Iron

8 %
More info

Claims

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

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Reviews

1 Reviews (1 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

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