Cavatappi with Spinach, Garbanzo Beans, and Feta

Cavatappi with Spinach, Garbanzo Beans, and Feta

85 Reviews 2 Pics
Recipe by  Cooking Light magazine

“This is a very simple recipe, yet the flavors are deep and complex. You can substitute penne or any other short pasta for the cavatappi.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

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

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Reviews (85)

Rate This Recipe
GINAH1
18

GINAH1

Big hit with my husband-he had three helpings! Super easy and quick too.

Allison Cline
9

Allison Cline

I just love this dish. I made it for a 4th of July picnic as an alternative to traditional pasta salad. The portions of the indredients don't seem to matter much as long as there is enough pasta to balance out the beans. It does not keep very well in the fridge.

MARTIAN12
6

MARTIAN12

I read several of the reviews and did a little tweaking of my own. I added the beans to the boiling noodles during the last 4 minutes of cooking to soften the chickpeas a bit. I used lemon pepper and added roasted red pepper for color and flavor. OUTSTANDING!!

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