cooking light

by jacin on April 3, 2010

i act like a middle-aged woman and yes, i subscribe to cooking light and real simple.  it’s kind of funny actually.  but cooking light has a lot of great, healthy recipes that are actually easy to make!

last night i attempted their penne with chickpeas, feta, and tomatoes - it was delicious!  here’s the recipe and final result:

  • 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
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.
Nutritional Information
Calories: 458
Fat: 13.3g (sat 4.5g,mono 6.2g,poly 1.4g)
Protein: 16.5g
Carbohydrate: 70.5g
Fiber: 7.5g
Cholesterol: 19mg
Iron: 3.8mg
Sodium: 759mg
Calcium: 172mg

{ 1 comment… read it below or add one }

Courtney Page April 11, 2010 at 6:09 AM

I am making this TONITE!


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