Penne with Chickpeas, Feta, and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Salty feta, sweet cherry tomatoes, and nutty chickpeas combine for a hearty Greek-inspired pasta dish. Use oregano instead of basil, if you prefer. Ingredients:
8 ounces uncooked penne (tube-shaped pasta) |
2 tablespoons olive oil |
1/2 cup chopped shallots |
3 garlic cloves, minced |
1/2 cup chopped red bell pepper |
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained |
3 cups halved cherry tomatoes |
3/4 cup (3 ounces) crumbled feta cheese |
1/3 cup small fresh basil leaves |
1/4 teaspoon salt |
1/2 teaspoon grated lemon rind |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic; sauté 45 seconds, stirring constantly. Stir in bell pepper and chickpeas; sauté 2 minutes, stirring occasionally. Add tomatoes; sauté 2 minutes. Stir in pasta and reserved cooking liquid; cook 1 minute or until thoroughly heated. Remove from heat. Add feta and remaining ingredients; toss to combine.
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