Cavatappi With Spinach, Garbanzo Beans, & Feta |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Source: Cooking Light - June 1998 Ingredients:
8 cups coarsely chopped spinach |
8 cups hot cooked cavatappi (about 12 ounces uncooked spiral-shaped pasta) |
1 cup crumbled feta cheese |
1/4 cup olive oil |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 (19 ounce) cans chickpeas (garbanzo beans) or 2 (19 ounce) cans other white beans, drained |
4 garlic cloves, crushed |
fresh ground pepper |
lemon wedge (optional) |
Directions:
1. Combine first 10 ingredients in a large bowl; toss well. Garnish with lemon wedges, if desired.
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