Penne with Chickpeas, Feta, and Tomatoes

By jenknoll

Calories: 458
Fat: 13.3g (sat 4.5g,mono 6.2g,poly 1.4g)
Protein: 16.5g
Carbohydrate: 70.5g
Fiber: 7.5g
Cholesterol: 19mg
Iron: 3.8mg
Sodium: 759mg
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
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon freshly ground black pepper

Details

Servings 4

Preparation

Step 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. 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.