| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
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 1/2-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)
Instructions
- 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.
Nutrition Facts
| Calories | 609 calorie |
| Total Fat | 20 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 19 milligrams |
| Sodium | 631 milligrams |
| Carbohydrates | 85 grams |
| Dietary Fiber | 7 grams |
| Protein | 20 grams |
Reviews
This was delicious and different take on pasta! I also threw in a red pepper along with the yellow, added some cut up cooked chicken breast and did a mix of arugula/spinach instead of just arugula. Devoured and everyone liked, even a picky kid.
This was SO GOOD. Made it exactly as described and would not change a thing – flavors were perfect. I felt so healthy eating it, too! It’s a nice way to get some leafy greens, protein-rich feta, and other veggies into your diet. I made it on Sunday, stored it in the fridge all week, and it still tasted great when I pulled it out for dinner on Thursday.