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Cavatappi with Spinach, Chickpeas and Feta
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Servings
6
people
Ingredients
1x
2x
3x
4
cups
hot cooked Cavatappi pasta
or use another spiral-shaped pasta
4
cups
coarsely chopped spinach
1/2
cup
crumbled feta cheese
2
tablespoons
olive oil
1/2
tablespoon
lemon juice
1/4
teaspoon
sea salt
1/4
teaspoon
freshly ground black pepper
20
ounces
chickpeas
drained and rinsed or homemade
2
cloves
garlic
pressed
Lemon wedges
optional
Instructions
Cook pasta according to package directions.
In a large bowl, combine remaining ingredients, except lemon wedges, with cooked pasta; toss well.
Garnish with lemon wedges if desired.
Notes
SERVING SUGGESTION:
Serve sliced beefsteak tomatoes and cucumber on the side.
VEGETARIAN:
No changes necessary.
KOSHER:
No changes necessary.
GLUTEN-FREE:
Make sure chickpeas are gluten-free. Use gluten-free pasta.
NUTRITION:
Per Serving: 323 Calories; 9g Fat; 12g Protein; 50g Carbohydrate; 6g Dietary Fiber; 11mg Cholesterol; 517mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat. Points: 8
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