Penne with Chickpeas, Feta, and Tomatoes

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 15 ounce chickpeas rinsed drained canned (garbanzo beans)
• 3 cups cherry tomatoes halved
• 3 ounces feta cheese crumbled
• 0.3 cup basil leaves fresh
• 3  garlic cloves minced
• 0.5 teaspoon lemon rind grated
• 2 tablespoons olive oil 
• 8 ounces penne pasta) (tube-shaped uncooked
• 0.5 cup bell pepper red chopped
• 0.3 teaspoon salt 
• 0.5 cup shallots chopped

Equipment

• bowl
• frying pan
• colander

Directions

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.
3. Add oil to pan; swirl to coat.
4. Add shallots and garlic; saut 45 seconds, stirring constantly. Stir in bell pepper and chickpeas; saut 2 minutes, stirring occasionally.
5. Add tomatoes; saut 2 minutes. Stir in pasta and reserved cooking liquid; cook 1 minute or until thoroughly heated.
6. Remove from heat.
7. Add feta and remaining ingredients; toss to combine.