Tuesday, January 11, 2011

Burning Down the House...

... well not really.... While I was cooking tonight the magazine that has the recipe for tonights dinner somehow made it's way to the burner on my stove.... I was rinsing chickpeas when I smelt something funny, I turn around and the magazine is smoking! :( Below is the damage of my poor magazine... thank god it did not go up in flames!!!
So on to dinner tonight... Penne with Chickpeas, Feta, and Tomatoes from Cooking Light Magazine, now with battle scar... This is one of my favorites and it's very easy to make!


  • 8 ounces uncooked penne
  • 2 tablespoons olive oil
  • 1/2 cup chopped shallots (I used onion)
  • 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 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


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.

3. Add shallots and garlic; sauté 45 seconds, stirring constantly.

4. Stir in bell pepper and chickpeas; sauté 2 minutes, stirring occasionally.

5. Add tomatoes; sauté 2 minutes.

6. Stir in pasta and reserved cooking liquid; cook 1 minute or until thoroughly heated.

7. Remove from heat. Add feta and remaining ingredients; toss to combine.

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