Cavatappi with Spinach, Garbanzo Beans, and Feta Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Dinner Recipes

Photo by: Photo: Howard L. Puckett; Styling: Mary Catherine Muir

Cavatappi with Spinach, Garbanzo Beans, and Feta

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.

Cooking Light JUNE 1998

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

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.

Nutritional Information

Amount per serving

Calories: 288
Calories from fat: 27%
Fat: 8.6g
Saturated fat: 2.3g
Monounsaturated fat: 4.2g
Polyunsaturated fat: 1.3g
Protein: 11.2g
Carbohydrate: 42.2g
Fiber: 4.4g
Cholesterol: 9mg
Iron: 3.6mg
Sodium: 334mg
Calcium: 106mg

Search for Recipes by Nutrition Data

Go to full version of

Cavatappi with Spinach, Garbanzo Beans, and Feta recipe