12 ounce box penne rigate
1 can (15 ounce) chickpeas, drained
1 jar (7 ounces) roasted peppers, drained and sliced
1 jar (6 ounces) marinated artichoke hearts quartered, undrained
½ cup sliced scallions
¼ cup pitted Kalamata olives
1 cup crumbled feta cheese
black pepper to taste
- Boil penne according to package directions. Before draining, reserve 1 cup cooking water.
- Meanwhile in a large nonstick skillet over medium-high heat, toss chickpeas, peppers, artichokes, scallions, and olives until hot.
- Toss with drained pasta, 1 cup cheese and black pepper, plus reserved cooking water as needed.