Cavatappi with Spinach, Garbanzo Beans, and Feta

Photo: Howard L. Puckett; Styling: Mary Catherine Muir
Dress up plain cavatappi (spiral-shaped) pasta with fiber-rich spinach and garbanzo beans, then add distinct Mediterranean flavor with feta and heart-healthy olive oil. Serve with buttered garlic toast.

Yield:

12 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional Information

Calories 288
Caloriesfromfat 27 %
Fat 8.6 g
Satfat 2.3 g
Monofat 4.2 g
Polyfat 1.3 g
Protein 11.2 g
Carbohydrate 42.2 g
Fiber 4.4 g
Cholesterol 9 mg
Iron 3.6 mg
Sodium 334 mg
Calcium 106 mg

Ingredients

8 cups coarsely chopped spinach
8 cups hot cooked cavatappi (about 12 ounces uncooked spiral-shaped pasta)
1 cup (4 ounces) 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 other white beans, drained
4 garlic cloves, crushed
Freshly ground pepper
Lemon wedges (optional)

Preparation

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

Note:

June 1998