Penne with Sun-Dried Tomatoes and Arugula Recipe

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Penne with Sun-Dried Tomatoes and Arugula
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Ingredients:

Directions:

  1. Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.
  2. Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.
  3. Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 616.3 Kcal (2580 kJ)
Calories from fat 244.15 Kcal
% Daily Value*
Total Fat 27.13g 42%
Cholesterol 61.21mg 20%
Sodium 730.66mg 30%
Potassium 532.12mg 11%
Total Carbs 74.04g 25%
Sugars 5.45g 22%
Dietary Fiber 10.19g 41%
Protein 23.93g 48%
Vitamin C 23.1mg 39%
Iron 4.4mg 25%
Calcium 277.2mg 28%
Amount Per 100 g
Calories 234.49 Kcal (982 kJ)
Calories from fat 92.9 Kcal
% Daily Value*
Total Fat 10.32g 42%
Cholesterol 23.29mg 20%
Sodium 278.01mg 30%
Potassium 202.47mg 11%
Total Carbs 28.17g 25%
Sugars 2.07g 22%
Dietary Fiber 3.88g 41%
Protein 9.11g 48%
Vitamin C 8.8mg 39%
Iron 1.7mg 25%
Calcium 105.5mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.8
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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