What I really wanted tonight was a big, fat cheeseburger and onion rings, but I figured something with whole grains and vegetables would be a lot healthier for both me and our baby. So when I came across this Cooking Light recipe, I knew with a few modifications it was the perfect vegetarian recipe The Husband might not go for if he was home, but that I would really enjoy.
This recipe took minimal time and effort to prepare, making it perfect for a busy weeknight meal (it'd also make a great lunch).
It was light, but filling at the same time. There are quite a few different textures going on here, which keeps this dish interesting. All of the flavors really blend together well.
Penne with Chickpeas, Feta & Tomatoes
8 oz whole wheat penne
2 tablespoons olive oil
1/2 cup chopped shallots
3 large or 4 small-medium 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
1 cup crumbled feta cheese
1/2 cup small fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
splash/squeeze of lemon juice
1/4 teaspoon freshly ground black pepper
crushed red pepper flakes, to taste
Cook pasta according to package directions, omitting salt and fat; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
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.