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"Greek Salad" Penne Recipe

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This recipe for "Greek Salad" Penne is from Angelique's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Salt
12 oz Penne (preferably spinach flavored)
3 T Extra-Virgin Olive Oil, plus more for drizzling
1 Yellow Bell Pepper, cut into ½ inch strips
1 can (15 oz) Chickpeas, drained and rinsed
4 cloves Garlic, thinly sliced
¼ tsp Red Pepper Flakes
½ c Pitted Kalamata Olives, rinsed and chopped
5 c Baby Arugula (about 3 oz)
1 T Fresh Oregano
Ground Black Pepper
¾ c Crumbled Feta Cheese (about 3 oz)

Directions:
Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve ½ 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 three (3) minutes. Add the chickpeas, garlic, red pepper flakes and ½ teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned, about three (3) minutes.

Add the olives, pasta and the reserved pasta cooking water to the pot; cook one (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.

 

 

 

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