Penne with Chickpeas, Feta, and Tomatoes

 We found this recipe in Cooking Light magazine. It was delicious! It has so many bold flavors, I can't wait for leftovers for lunch tomorrow. I suggest that you try this recipe, especially during Lent, you could have it on a Friday since there is no meat in it. It is very light, but fills you up! Enjoy!

Yield: 4 servings (serving size: 1 1/2 cups)

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

Preparation

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.