Penne with Chickpeas, Feta, and Tomatoes
Penne with Chickpeas, Feta, and Tomatoes
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 can chickpeas (15.5 ounce can) rinsed and drained
- 3 cups halved cherry tomatoes
- 3/4 cup 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
Instructions
Cook Pasta
- Cook pasta according to package directions, omitting salt and fat.
- Reserve 1/4 cup of the cooking liquid.
- Drain the pasta in a colander.
Saute Vegetables
- 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.
Putting It All Together
- 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.
Notes
Found online at: https://www.myrecipes.com/recipe/penne-with-chickpeas-feta-tomatoes