Cavatappi with Spinach, Garbanzo Beans, and Feta

Not only did this taste really great, but the whole thing was finished in the time it takes to cook the pasta. How’s that for the perfect weekday meal?

Cavatappi with Spinach, Garbanzo Beans, and Feta
Cooking Light

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)

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

12 servings
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