Feta and Blackeye Pasta Toss

12         oz. fusilli or medium-shell pasta
3           tablespoons olive oil
2-3        large cloves garlic, minced
1           can (28 oz.) diced tomatoes, drained
3           cups cooked* or 2 cans (15 oz. each) blackeyes, drained
4           oz. feta cheese, crumbled (about 1 cup)
2           tablespoons chopped fresh basil, or 3/4 teaspoon dried
1/4        teaspoon black pepper
Pinch of crushed red pepper

*1 cup dry makes 3 cups cooked.

Cook pasta according to package directions; drain in colander and set aside. To drained pasta pot, add oil and garlic. Cook over high heat for 30 seconds, stirring constantly. Add pasta, tomatoes and blackeyes; reduce heat to medium. Stir gently until heated through, about 2 minutes. Add remaining ingredients; toss to coat thoroughly. Makes 10 cups. Serves 6-8.

Nutritional Information per Serving:

Calories 275, Protein 11 g, Carbohydrates 41 g, Fat 8 g, Calories from fat 25%, Cholesterol 10 g, Fiber 5 g, Folate 123 mcg, Sodium 259 mg