Recipe by Cooking Light magazine
"This is a very simple recipe, yet the flavors are deep and complex. You can substitute penne or any other short pasta for the cavatappi."
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coarsely chopped spinach
hot cooked cavatappi
crumbled feta cheese
fresh lemon juice
2 (19 ounce) cans
chickpeas (garbanzo beans), drained
freshly ground black pepper
lemon wedges (optional)
Big hit with my husband-he had three helpings! Super easy and quick too.
this was just ok.
I just love this dish. I made it for a 4th of July picnic as an alternative to traditional pasta salad. The portions of the indredients don't seem to matter much as long as there is enough pasta to balance out the beans. It does not keep very well in the fridge.
I read several of the reviews and did a little tweaking of my own. I added the beans to the boiling noodles during the last 4 minutes of cooking to soften the chickpeas a bit. I used lemon pepper and added roasted red pepper for color and flavor. OUTSTANDING!!
If you take the recommendations from other reviewers, this recipe is very nice. I sauteed garlic and mushrooms (cremini and shiitake) in oil, then added the beans and the spinach. The rest was pretty much the same as the original, except I added some balsamic vinegar as someone suggested. Very nice!
This is a very likeable meal, although I changed it so much it barely resembles the original. Try this for an even better, more greek, pasta dish: saute the garlic and spinach, and throw in some mushrooms. add about a tbsp of balsamic vinegar, a tbsp of lemon juice, and let cook a bit. Take off heat. Add kalamata olives (which I used instead of the garbanzos, but both would be nice), fresh tomato chunks, cucumber, and crumbled feta. THIS was outstanding!! Many thanks to the creator of the original recipe for the inspiration.
Wow, was this good! Because the ingredients were so simple, I wasn't expecting anything that spectacular, but I was pleasantly surprised. I used 3 Tbl. of olive oil and 1/2 cup feta to lower the fat. I tweaked some of the measurements to suit my taste more: used 1/2 of a 1-lb. bag of cavatappi, one bag of fresh spinach, 1 Tbl. lemon juice, 1/4 tsp. salt, 1/8 tsp. pepper, 1 can beans, and 2 cloves garlic. Delicious! Be sure and follow the advice of others: add the chickpeas to the boiling water for a couple of minutes to soften them, and add the pasta to the spinach when hot so that the spinach wilts a little. Thanks so much for the recipe!
This was so simple and delicious! I forgot to buy lemon, so I used some white wine vinegar and it was fine. Even the kids liked it. I wouldn't have minded an addition of grape tomatoes or cherry tomatoes sliced in half. Would have made it pretty and would taste great.
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