Pasta, Pasta!

In an attempt to eat healthier, and lose a few lb's (doctor's order), I began searching for healthy dinners that were low in calories. I did happen to find a lot, and have enjoyed cooking up some of these fabulous dinners! Check out My Recipes if you would like to do some searching! Most of these recipes have the nutrition listed below. This recipe I happened to find on my sister's blog. Since we have many different readers, I decided to post it too! I had a feeling I would like this one, but I was quite surprised that Kyle liked it as well. It is a good pasta dish for the summer, because it is light and very fresh tasting. I do plan on using only half the can of chickpeas the next time. Buon Appetito!

Penne with Chickpeas, Feta, and Tomatoes

Salty feta, sweet cherry tomatoes, and nutty chickpeas combine for a hearty Greek-inspired pasta dish. Use oregano instead of basil, if you prefer.

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

Directions:

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.