INGREDIENTS
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2 Tbs. olive oil
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16 oz. cherry, tear drop, or grape tomatoes (about 3 cups)
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1 clove garlic, minced (1 tsp.)
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1/2 tsp. smoked paprika
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1/4 tsp. red pepper flakes
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2 Tbs. chopped fresh Italian parsley
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1 Tbs. chopped fresh marjoram
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1 15-oz. can chickpeas, rinsed and drained
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8 oz. gemelli
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1 cup crumbled reduced-fat feta cheese, optional
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For an extra kick of flavor, sprinkle this spicy-smoky
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dish with quartered Kalamata olives.