Ingredients
*8 oz uncooked penne (tube-shaped pasta)
*2 T olive oil
*1/2 C chopped shallots
*3 garlic cloves, minced
*1/2 C chopped red bell pepper
*1 (15 oz) can chickpeas (garbanzo beans), rinsed and drained
*3 C halved cherry tomatoes (I often use grape tomatoes)
*3/4 C (3 oz) crumbled feta cheese
*1/3 C small fresh basil leaves (I usually skip this due to cost)
*1/2 t salt
*1/2 t grated lemon rind
*1/4 t freshly ground black pepper
Directions
1. Cook pasta according to package directions, omitting salt and fat, drain in a colander over a bowl, reserving 1/4 C 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 liquids; cook 1 minute or until heated thoroughly. Remove from heat. Add feta and remaining ingredients, toss to combine.
Tips
For extra flavor we splash our favorite salad dressing over the dish such as balsamic vinaigrette.
alyfunk 