Cavatappi with Spinach, Garbanzo Beans, and Feta

Cavatappi with Spinach, Garbanzo Beans, and Feta
Photo by Howard L. Puckett

Ingredients

  • 8 cups coarsely chopped spinach
  • ½ teaspoon black pepper
  • 4 garlic cloves, crushed
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • Lemon wedges (optional)
  • 8 cups coarsely chopped spinach
  • + 15 more ingredients
    • 2 (19-ounce) cans chickpeas (garbanzo beans) or other white beans, drained
    • ½ teaspoon black pepper
    • 8 cups hot cooked cavatappi (about 12 ounces uncooked spiral-shaped pasta)
    • 4 garlic cloves, crushed
    • 2 tablespoons fresh lemon juice
    • ¼ cup olive oil
    • Freshly ground pepper
    • ½ teaspoon salt
    • 1 cup (4 ounces) crumbled feta cheese
    • Lemon wedges (optional)
    • 2 (19-ounce) cans chickpeas (garbanzo beans) or other white beans, drained
    • 8 cups hot cooked cavatappi (about 12 ounces uncooked spiral-shaped pasta)
    • ¼ cup olive oil
    • Freshly ground pepper
    • 1 cup (4 ounces) crumbled feta cheese

Combine first 10 ingredients in a large bowl; toss well. Garnish with lemon wedges, if desired.

View full recipe at My Recipes

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