Penne with Chickpeas, Tomato and Feta

Penne with Chickpeas, Tomato and Feta

Penne with Chickpeas, Tomato and Feta

Ingredients

  • Penne with Chickpeas, Tomato and Feta
  • Way back in the olden days, when I was young and crazy, I used to post to this blog everyday. CRAZY! Because my family couldn't eat decadent, rich dishes all the time, this blog saw a lot more everyday, healthy things.
  • So, as proof that we still enjoy a mostly clean eating lifestyle, I am posting an everyday dinner recipe. In life, I tend to follow the 90/10 rule. 90% of the time I eat healthfully and mind my portion sizes, and 10% of the time I eat what I want, in massive, astonishing quantities. Since about 10% of my total calorie intake comes from the stuff I eat 90% of the time 90% of my calorie intake come from the stuff I eat 10% of the time, I figure it all equals out to zero (or something like that). Maybe I should write a diet book... what do you think?
  • Anyway, here's a nice healthy dinner recipe, that lands squarely in the 90% - healthy eating category. Based on my math equation above, you are now entitled to finish this meal off with about a half a chocolate pecan pie topped with whipped cream and an irish coffee. Enjoy.
  • Whole Wheat Penne with Chickpeas, Tomatoes and Feta
  • adapted from Cooking Light Magazine, March 2010
  • 8oz whole wheat penne
  • 1 tbsp olive oil
  • 1/2 cup chopped onion
  • 3 cups halved cherry tomatoes
  • 3 cloves garlic, minced
  • 1 yellow bell pepper, julienned
  • 1 (15oz) can chickpeas
  • 3oz feta, crumbled
  • 1/3 cup fresh basil leaves
  • 1/2 tsp lemon zest
  • 1/2 tsp salt
  • freshly ground black pepper
  • Cook and drain pasta. Reserve about 1/4 cup of the cooking liquid.
  • In a large skillet, saute onions and garlic until translucent. Add peppers and chickpeas, saute another minute or so. Add in tomatoes and continue cooking for two more minutes.
  • Stir in the cooked pasta and reserved cooking liquid. Continue to cook until everything is heated through.
  • Remove from heat and toss with lemon zest, feta, basil and season with salt and pepper.
  • Posted by
  • Janet
  • at
  • 6:44 AM
  • Labels:
  • Main Courses,
  • Pasta,
  • Vegetarian
Read the whole recipe on Janet is Hungry