- 6
Ingredients
- 1/2 pound penne or other corkscrew pasta
- 1/4 cup fresh basil 7 g
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 1 tablespoon chopped garlic 10 g
- 1/2 cup chopped shallots(65g)
- 1/2 cup chopped red bell pepper,(65g)
- 2 teaspoons grated lemon peel
- 4 tablespoons olive oil, divided
- 2 cups chopped plum tomatoes309 grams
- 1 15- to 16-ounce can garbanzo beans (chickpeas), drained
- 4 ounces feta cheese, crumbled
Preparation
Step 1
Preparation
Cook pasta, reserving 1/4 cup liquid, in large pot of boiling salted water until just tender but still firm to bite. Drain and rinse with cold water to cool. Drain again.
Cook garlic, 2 Tbsp. oil, and shallots in a large skillet over med. high heat, 45 seconds, stirring constantly. Stir in bell pepper and chickpeas,saute 2 min. Add tom., saute 2 min. Stir in pasta and reserved liquid, cook 1 min. til heated thru. Remove add feta and remaining ing.
Combine 1/4 cup basil, lemon juice, vinegar, and lemon peel in large bowl. Gradually whisk in remaining oil. Add pasta, tomatoes, garbanzo beans and feta cheese. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared ahead. Let stand at room temperature 2 hours; or cover and refrigerate overnight, then let stand at room temperature 1 hour before serving.)
Mound salad on large shallow platter. Garnish with additional basil.
8 oz. pasta, Cal720, Fat2, Carb.160, Prot.24,Fib.20
Vinegar,Sod.10
Shallots,Cal.47,Prot.1.6,Carb.11.1,Sod.8
Red Bell Pepper,Cal.17,Prot.0.6,Carb.3.9,Fib.1.3
Oil,Cal.480, Fat 56
Tom. Cal.55,Prot.2.7, Carb.12.1, Fib.3.7,Sod15
Chickpeas,Cal404, Prot.23.3,Carb.72,Fat4.7,Sod.23,Fib.13.9
Organic Valley Feta, Cal.280,Prot.24,Fat16,Carb.8,Sod.1720