Salty feta, sweet cherry tomatoes, and nutty chickpeas combine for a hearty Greek-inspired pasta dish. Use oregano instead of basil, if you prefer.
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
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
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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