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Cavatappi with Spinach, Chickpeas and Feta Recipe

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This recipe for Cavatappi with Spinach, Chickpeas and Feta is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 c. coarsely chopped fresh spinach
16 oz. package hot cooked cavatappi (spiral-shaped pasta)
1 c. (4 oz.) crumbled feta cheese, maybe a bit more
1/4 c. olive oil, maybe a little more if not moist enough
2 tbsp. fresh lemon juice
1/4-1/2 tsp. salt
1/2 tsp. black pepper
2 19 oz cans chickpeas, drained
4 garlic cloves, crushed (or 2 tsp. minced garlic)
Freshly ground pepper, to taste
Directions:
Directions:
Combine all 10 ingredients in a large bowl; toss well. Yield: 12 servings
Personal Notes:
Personal Notes:
Another of our favorite Cooking Light recipes--a great vegetarian pasta that can be a main course or a side dish. It's light and fresh but hearty too. It makes a huge bowl of pasta. Serve hot or at room temperature.

 

 

 

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