Ingredients
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pinch kosher salt
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12 oz penne (preferably spinach-flavored)
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2 tbsps extra virgin olive oil
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1 yellow bell pepper, cut into 1/2-inch strips
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1 (15 oz) can chickpeas, drained and rinsed
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1 cup grape or cherry tomatoes, halved
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4 cloves garlic, thinly sliced
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1/3 cup pitted Kalamata olives, rinsed and chopped
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3 cups firmly packed baby arugula or spinach
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Freshly ground black pepper
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3/4 cup Food Network Inspirations Greek Feta Herb Vinaigrette
Steps
1
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain.
2
Meanwhile, heat the oil in a large pot over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, tomatoes, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned and the tomatoes are just warmed through, about 3 minutes.
3
Add the olives, pasta and the reserved pasta cooking water to the pot and cook for 1 minute. Remove from the heat and stir in the arugula until wilted. Season with salt and pepper. Transfer to a serving dish and drizzle with the Greek Feta Herb Vinaigrette.
Comments
Recipe and image courtesy of Kraft Heinz.