Penne with Chickpeas, Feta, and Tomatoes

from Cooking Light

8 oz uncooked penne
2 T olive oil
1/2 cup chopped shallots
3 garlic cloves, minced
1/2 cup chopped red bell pepper
1 15 oz can chickpeas, rinsed and drained
13 cups halved cherry tomatoes
3/4 cup crumbled feta cheese
1/3 cup small fresh basil leaves
1/2 t salt
1/2 t grated lemon rind
1/4 t freshly ground black pepper

1. Cook pasta and drain, reserving 1/4 cup cooking liquid.
2. Heat a large skillet over med-high heat. Add oil to pan; swirl to coat. Add shallots and garlic; saute 45 seconds, stirring constantly. Stir in bell pepper and chickpeas; saute 2 min, stirring occasionally. Add tomatoes; saute 2 min. Stir in pasta and reserved cooking liquid; cook 1 min or until thoroughly heated. Remove from heat. Add feta and remaining ingredients; toss to combine.

Yield: 4 servings