Garden Penne

Food and nutrition


Published on 28 September 2013


  • 1 l (4 cups) whole wheat penne
  • 40 ml (8 teaspoons) olive oil
  • 40 ml (8 teaspoons) white wine
  • 40 ml (8 teaspoons) water in which pasta was cooked
  • Garlic, oregano, salt and pepper to taste
  • 500 ml (2 cups) cherry tomatoes, cut in halves
  • 120 g (4 ounces) small bocconcinis
  • 1 l (4 cups) miniature spinach
  • 1 l (4 cups) arugula


  1. Cook pasta in boiling salted water. Keep a bit of the cooking water, drain and place again in casserole. Mix the oil, wine, the cooking water, garlic, oregano, salt and pepper in a bowl.  Pour over the pasta.
  2. Add the tomatoes and cheese. Let heat for 1 or 2 minutes.
  3. Add the spinach and the arugula by stirring gently so that they soften without cooking.
  4. Serve immediately.
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