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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 458
  • Fat: 13.3g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 16.5g
  • Carbohydrate: 70.5g
  • Fiber: 7.5g
  • Cholesterol: 19mg
  • Iron: 3.8mg
  • Sodium: 611mg
  • Calcium: 172mg

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. 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. 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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