Photo: Markus Spiske
Penne with Sun-Dried Tomatoes and Arugula
10 ingredients
Makes 4 (main course) servings
openrecipes
Estimated Nutrition (whole recipe, rough)
357
Calories
14g
Protein
27g
Fat
18g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 pound thinly sliced pancetta, finely chopped
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 large garlic cloves, finely chopped
- 2/3 cup heavy cream
- 1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
- 5 ounces baby arugula (8 cups), coarsely chopped
- 1 pound penne rigate
- 1/2 cup grated parmesan plus additional for serving
- 1/4 cup chopped basil or flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes