Greek-Inspired Pasta

On Monday night, we--actually, it was Nate--made another recipe from the March 2010 issue of Cooking Light. This veggie meal was very tasty and filling. I recommend it!

Penne with Chickpeas, Feta and Tomatoes

8 oz. uncooked penne (we used whole wheat)

2 tbs. olive oil

1/2 cup shallots

3 garlic cloves, mined (we used about 6!)

1/2 chopped bell pepper

1 15-oz. can chickpeas, rinsed and drained

3 cups halved cherry tomatoes

3/4 cup (3 oz.) crumbled feta cheese

1/3 cup small fresh basil leaves

1/2 teas. salt

1/2 teas. grated lemon rind

1/4 teas. black pepper

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; saute 45 seconds, stirring constantly. Stir in bell pepper and chickpeas; saute 2 minutes, stirring occasionally. Add tomatoes; saute 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. Makes 4 servings.