Penne with Chickpeas, Feta, and Tomatoes

Photo: José Picayo; Styling: Beverley Hyde
Salty feta, sweet cherry tomatoes, and nutty chickpeas combine for a hearty Greek-inspired pasta dish. Use oregano instead of basil, if you prefer.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 458
Fat 13.3 g
Satfat 4.5 g
Monofat 6.2 g
Polyfat 1.4 g
Protein 16.5 g
Carbohydrate 70.5 g
Fiber 7.5 g
Cholesterol 19 mg
Iron 3.8 mg
Sodium 611 mg
Calcium 172 mg

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

Preparation

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.

Note:

David Bonom,

March 2010