Cavatappi with Spinach, Garbanzo Beans, and Feta Recipe -
Cavatappi with Spinach, Garbanzo Beans, and Feta Recipe

Cavatappi with Spinach, Garbanzo Beans, and Feta

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"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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Original recipe makes 12 servings Change Servings


  1. Combine first 10 ingredients in a large bowl; toss well. Garnish with lemon wedges, if desired.
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  • Reprinted with permission of Cooking Light® magazine. All rights reserved.
  • CALORIES 288 (27% from fat); FAT 8.6g (sat 2.3g, mono 4.2g, poly 1.3g); PROTEIN 11.2g; CARB 42.2g; FIBER 4.4g; CHOL 9mg; IRON 3.6mg; SODIUM 334mg; CALC 106

Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

Big hit with my husband-he had three helpings! Super easy and quick too.

Most Helpful Critical Review
Sep 25, 2003

this was just ok.


102 Ratings

Jan 03, 2004

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.

Sep 25, 2003

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!!

Jan 03, 2004

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!

Jan 19, 2004

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.

Feb 16, 2007

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!

Jan 12, 2008

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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