"Greek Salad" Penne

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt
  • 12 ounces penne pasta (preferably spinach-flavored)
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 yellow bell pepper, cut into -inch strips
  • 1 15 -ounce can chickpeas, drained and rinsed
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup pitted kalamata olives, rinsed and chopped
  • 5 cups baby arugula (about 3 ounces)
  • 1 tablespoon fresh oregano
  • Freshly ground pepper
  • 3/4 cup crumbled feta cheese (about 3 ounces)
Directions
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.

  • Meanwhile, heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the bell pepper and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, garlic, red pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned, about 3 minutes.

  • Add the olives, pasta and the reserved pasta cooking water to the pot; cook 1 minute. Remove from the heat and stir in the arugula and oregano until wilted. Season with salt and pepper. Top with the feta and drizzle with olive oil.

  • Photograph by Antonis Achilleos


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