Photo: Howard L. Puckett; Styling: Mary Catherine Muir
Yield
12 servings (serving size: 1 1/3 cups)

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.

How to Make It

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

Ratings & Reviews

Amberrenee's Review

Saecca
July 21, 2014
Quick light summer meal! I feel like its a balanced nutritious meal and my kids loved it! It gives me energy. I made it with whole wheat spiral pasta instead and it turned out great. Also it would be great with cherry tomatoes and/or olives. It's good for an easy vegetarian dinner.

SkinnyMealPlans's Review

katiesmith
October 10, 2013
N/A

Saecca's Review

KailynTess
November 15, 2012
Good recipe-- very easy. I used canned spinach (*gasp*). I thought the garlic was very overpowering and, prior to adding them, I tried to let the garlic soak in the lemon dressing, but they were still kicking when they were all combined. I brought it for lunch today along with a pack of gum! I also added 1/2 tsp of crush red pepper and that helped add another dimension to the meal. Might make again...

inspired2cook's Review

aahartman01
July 23, 2012
I was expecting a little more flavor....did everything just as the recipe says, except I cut it in half and added kalamata olives as well. I think that made a difference. It's good for vegeterian night.

teterc's Review

Amberrenee
March 13, 2012
N/A

that1grrl's Review

miamibabymama
February 16, 2012
N/A

amyallen's Review

Jenn1877
November 27, 2011
My daughter is vegetarian so this worked out well for all of us. The carnivores added strips of grilled chicken. I used black beans since we prefer these. I added Kalamata olives to mine.Will have again!

bobsclock's Review

crewchief71
November 03, 2011
Excellent! The flavor and texture combinations were wonderful and the recipe was easy to throw together for a quick weeknight meal! I cut the recipe in half, from 12 to 6 servings and there was still a large amount to save as leftovers. This reheated well, but should be reheated slowly to avoid melting the feta. I would make this again - it was delicious and very filling!

annacumbow's Review

Belanos
September 23, 2011
I like that this has greens and beans, and the kids love pasta...but it was a little "flat" in the taste department. I added some Parmesan, which helped a little, and then a little honey mustard dressing, which oddly enough, gave it a little tangy sweet punch. The hubby loved it, the two year old had seconds, and the 4 year old liked it ok with added dressing. By the way, we eat lots of greens and veggies, plain jane, and the kids love them, I don't usually coat veggies with dressing. :) We will eat leftovers tomorrow, but I don't know that we would make it again.

CookingLady's Review

CookingLady
July 10, 2011
Love this one. We eat it regularly, but I make one change because I don't like raw garlic. I saute the garlic in the olive oil while I am making the pasta then put it all together. Yum.