Penne With Chickpeas, Feta, And Tomatoes

• 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
• 1/4 teaspoon salt
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon freshly ground 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.

penne, olive oil, shallots, garlic, red bell pepper, chickpeas, halved cherry tomatoes, feta cheese, basil, salt, lemon rind, freshly ground black pepper

Taken from www.myrecipes.com/recipe/penne-with-chickpeas-feta-tomatoes (may not work)