Cavatappi with Spinach, Garbanzo Beans, and Feta

Cavatappi with Spinach, Garbanzo Beans, and FetaHaving a dinner party and want to impress your guests? Or, are you looking to spice up your family’s dinner routine? Try this amazing Mediterranean recipe for any occasion. Filled with salty, savory, sour, bitter, and sweet, tastes, it will leave mouths wanting more!

Serving Information

  • Total time it will take to prepare the meal: 5 Minutes
  • Total time it will take to cook the meal: 27 Minutes
  • Total Time: Approximately 32 Minutes

The recipe below will make about 12 servings. Cavatappi with Spinach, Garbanzo Beans, and Feta is a great source of protein, as this dish offers 12.1 grams of protein. It is also rich in dietary fiber, with 6 grams. And, one serving is only about 328 calories.

What You Will Need to Make Cavatappi with Spinach, Garbanzo Beans, and Feta

  • 10 cups chopped spinach
  • 12 ounces uncooked cavatappi
  • 1 cup feta cheese, crumpled
  • ½ cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons sea salt
  • ¼ teaspoon fresh ground pepper
  • 2 cans of garbanzo beans, or white beans (you can also add chick peas and/or white beans. It is your preference)
  • 5 garlic cloves

Directions: How To Make Cavatappi with Spinach, Garbanzo Beans, and Feta

  1. In a large pot, add 5 quarts of water.
  2. Turn heat on high.
  3. Sprinkle 2 tablespoons of salt into pot of water.
  4. Bring water to a boil. (Hint: Covering the pot with a lid helps to bring the water to a boil faster.)
  5. Add the 12 ounces to cavatappi to the boiling pot of water.
  6. Do not rely on the back of the box for cook time. Most of the time Cavatappi will be cooked in 8-10 minutes, however you should begin taste testing the past after 4-5 minutes. Cook until pasta is at desired texture. Some people prefer pasta to be cooked “al dente,” where pasta is slightly chewy, but it will not have a hard center. However, other people prefer pasta to be more soft.
  7. Once pasta is at desired consistency, strain immediately.
  8. Put pasta back in the pot and add ½ cup of extra virgin olive oil.
  9. Add the 10 cups of chopped spinach.
  10. Then, add the two cans of garbanzo beans.
  11. Use a wooden spoon to mix the ingredients, making sure the beans and spinach are well dispersed with the pasta.
  12. Add the cup of feta cheese.
  13. Add the 3 tablespoons of lemon juice
  14. Add the 5 garlic cloves
  15. Add the ¼ teaspoon of fresh ground pepper.
  16. Mix pasta and ingredients well.
  17. Serve and enjoy!

This recipe is a favorite for many and suits many tastes. Try using chick peas instead of garbanzo beans for a different texture. Also, for those who a feta fans, feel free to add more feta to please you and your guests tastes! This dish can be served warm or cool, yet many seem to prefer warm.



Roasted Cherry Tomato, Arugula and Sorghum Salad

Roasted Cherry Tomato, Arugula and Sorghum Salad

Eating healthy doesn’t have to be boring. Salads are like a blank slate. Add a little color and they suddenly get a lot more interesting. Take the Roasted Cherry Tomato, Arugula and Sorghum Salad for instance. This delectable dish takes your simple bag of arugula and pumps up the flavor with cherry tomatoes, lemons and even CHEESE! This gluten free treat has all the flavor with all the health. So what are you waiting for? Lets make this salad!

What You Want

It’s clear you’ll need some quality ingredients for this high quality salad. Begin with one cup of sorghum. You’ll need to rinse it in a fine mesh colander. Measure out three cups of water and one tablespoon of olive oil. Then grab a whole pint of cherry tomatoes for roasting. Have sea salt ready for an extra kick. Now, the crown jewel of this salad is the lemon dressing. In order to achieve ultimate, delicious perfection you’ll need two tablespoons of olive oil and two tablespoons of lemon juice. Measure out one fourth of a tablespoon in red pepper flakes (not just for pizza!) and sea salt. Make sure you get the fine grain sea salt for yummy integration. Now grab one clove of garlic. We suggest pressing it so you get all those good juices distributed through your salad but minced works just as well. Now grind some fresh ground pepper for a little extra taste. Make sure you have at least three cups of baby arugula, one fourth cup of crumbled feta (if you’d like your salad to be Vegan, you can forgo the cheese.) Same goes for the two tablespoons of grated parmesan cheese, but if you’re trying to be healthy a little cheese reward won’t hurt. If you want to turn your salad into a meal, throw one can of rinsed, drained chickpeas into the mix!

The Hottest Salad

Before you can get to mixing, you have to cook your sorghum. Toss your rinsed sorghum into three cup of water in a small pot. Set the pot to a boil. Once the water is bubbling, cover the pot and turn down the heat to medium. In about fifty five to sixty five minutes your sorghum will be tender and chewy. While thats cooking you can move on to your cherry tomatoes.

Preheat your oven to four hundred degrees fahrenheit. Take your smallest baking sheet and line it with aluminum foil to avoid tricky clean up later. Drop the entire pint of cherry tomatoes on the pan along with a tablespoon of olive oil and a pinch of salt. Toss them in the oven and let them roast until they start to burst. That should take about eighteen minutes.

While your sorghum and tomatoes are cooking, mix up your dressing! Simply whisk your olive oil, red pepper flakes, lemon juice, pepper and salt together until they are one. By now your sorghum and tomatoes should be ready. On top of the arugula, place your sorghum, tomatoes, feta, parmesan, chickpeas and dressing all into one big bowl. All you have left to do is toss and enjoy!



Asparagus Artichoke Salad

Asparagus Artichoke Salad

Spring is here and so, naturally, you want a light spring dish for dining! May we offer the Asparagus Artichoke Salad? Before you get to tossing you’re going to need the right stuff! First pick out a big bag of salad. We like Spinach best but kale, arugula and even iceberg lettuce taste great with these indigents. Once you have picked your chosen green, stroll through the produce section and pick out one large shallot. If you’re not a big fan of shallots, grab a red onion or even one big spring onion. Then grab some lemon juice or, if you’re feeling fancy, a ripe lemon. Just make sure its big enough to squeeze out two or three tablespoons of juice. Now you're going to need two pounds of big, thick asparagus. When you get it home, make sure you thoroughly rinse them and break off the ends for stock later. Don’t forget a pint of grape or even some cherry tomatoes. Make your way to the canned foods aisle and find one fifteen ounce jar of high quality artichoke hearts. Roll on down to the olive oil, grab some salt and garlic powder while you’re there. Now you have everything you need for a tasty spring salad treat!

Sizzling Succulents

Begin by slicking your shallot (or red onion or spring onion, depending on your preference) into thin slices. Once your shallot is broken up into paper thin slices, soak them in three tablespoons of lemon juice. While that is soaking you can begin to roast your asparagus. Preheat your oven to four hundred degrees fahrenheit. While the oven is heating up coat your asparagus spears in a full tablespoon of olive oil. Once the spears are glistening, smother them in salt. Distribute them evenly across a foil-lined pan. By now your oven should be preheated so throw the pan in for eight to ten minutes. You’ll know they’re ready when they are light brown and tender.

If you would rather grill your asparagus, set your charcoal (or gas) grill to high. Make sure the asparagus is rinsed, the ends are broken off, the spears are covered in oil and sprinkled with salt just as before. Set them directly on top of the grill and cook until they are delectably charred and tender when you poke them with your fork. This should take anywhere between five and ten minutes. No matter how you cook the asparagus, cut the spears into bite-sized pieces so they are ready to throw into a large bowl and enjoy with the rest of your ingredients.

Toss it Out

By now your shallots should be thoroughly soaked. Throw in the full bag of greens into a big bowl. Then add your shallot slices, asparagus, sliced grape (or cherry) tomatoes and quartered artichoke hearts. You can leave as much of the artichoke juice as you want in your salad as it acts as a wonderful, natural dressing. Toss the salad around, leave it in the fridge or out at room temperature, ready to serve!