Rating: 3 stars
13 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0

Salty feta, sweet cherry tomatoes, and nutty chickpeas combine for a hearty Greek-inspired pasta dish. Use oregano instead of basil, if you prefer.

David Bonom
Recipe by Cooking Light March 2010

Gallery

Credit: José Picayo; Styling: Beverley Hyde

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

    Advertisement
  • 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.

Nutrition Facts

458 calories; fat 13.3g; saturated fat 4.5g; mono fat 6.2g; poly fat 1.4g; protein 16.5g; carbohydrates 70.5g; fiber 7.5g; cholesterol 19mg; iron 3.8mg; sodium 611mg; calcium 172mg.
Advertisement