Penne with Roasted Tomatoes, Feta & Arugula
It doesn’t get better than this brightly colored, fresh-flavored pasta dish — yay spring! Penne with Roasted Tomatoes, Feta & Arugula combines the sweet and citrus splash of cherry tomatoes, the nutty flavor of arugula, traces of lemon-y garlic goodness with salad’s best tangy cheese friend: feta. Yum!
But what about the carbs? Yeah, pasta has carbs but if you use wheat pasta versus standard white pasta you’re actually getting the good kind of carbs (ones that give you more evened out and longer lasting energy) rather than bad carbs that send you through sugar highs and lows while providing no real nutritional benefit to your body. Remember, good carbs have less sugar and more fiber and they are crucial for a healthy diet!
So don’t feel like you’re derailing from a healthy diet when you decide to do pasta. Especially when you can whip up this dish in a short 15 minutes. Also, your family will probably inquire about when you became the next top chef.
- 8 oz penne pasta (I used brown rice pasta)
- 2 8 oz containers of cherry tomatoes
- 2 tbsp olive oil, divided
- 4 large garlic cloves, minced
- 2 tbsp fresh basil (dried basil is fine too)
- ½ tsp crushed red pepper
- 2 cups arugula leaves
- ¼ cup crumbled feta cheese
- Zest of half a lemon
- Heat the oven to 475 F degrees.
- Toss cherry tomatoes, half the olive oil, garlic, basil, crushed red pepper, and salt/pepper and bake at 475F for 20 minutes, stirring 2-3 times
- Cook pasta according to package instructions, drain and add to a bowl with the other remaining 1 tbsp of olive oil.
- Toss the cooked tomatoes with their juices with the pasta. Then add arugula, feta cheese and lemon zest.
- Serve hot or cold