Italian-style penne and greens
Print Category Penne Thematic No thematic Source IGA Evaluation
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- 1 box (375 g) Compliments Balance whole wheat penne rigate
- 12 thin slices pancetta
- 750 mL (3 cups) cherry tomato halves
- 125 mL (1/2 cup) chopped fresh basil
- 125 mL (1/2 cup) black Kalamata olives
- 60 mL (1/4 cup) dried-tomato pesto
- 30 mL (2 tablespoons) milk
- Salt and pepper to taste
- 500 mL (2 cups) arugula
- 250 mL (1 cup) watercress
- 250 mL (1 cup) coarse Parmesan cheese shavings
Preparation
- Cook pasta in boiling salted water until al dente. In the meantime, grill pancetta 10 minutes on a baking sheet at 180°C (350°F). Cut in strips. Drain pasta and return to saucepan.
- Add all remaining ingredients except Parmesan cheese, watercress and arugula, adding a little cooking water as need be. Gently toss over medium heat for 1 to 2 minutes to heat through. Divide pasta into servings and top with arugula, watercress and Parmesan cheese.
- Serve immediately
Cook commentary
Serves : 4 servings
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