12 ounce box penne rigate1 can (15 ounce) chickpeas, drained1 jar (7 ounces) roasted peppers, drained and sliced1 jar (6 ounces) marinated artichoke hearts quartered, undrained½ cup sliced scallions¼ cup pitted Kalamata olives1 cup crumbled feta cheeseblack pepper to taste Boil penne according to package directions. Before draining, reserve 1 cup cooking water. Meanwhile in… Continue reading Penne Greek Style