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.



Yummy Pesto: Now and Later

13-09-30 pesto sauce 535x535

Make Ahead Pesto

This recipe is perfect for busy moms because it’s quick to make, delicious and healthy. On top of that, this simple-to-make pesto can be used to top pasta or chicken. Most pesto recipes require a lot of ingredients, but this recipe uses a few basics that you probably have in your pantry.


3 cups of fresh basil
¾ cup pine nuts
3 to 4 cloves of garlic
½ cup Parmesan cheese
1 cup olive oil

Directions:  The first step towards making this pesto is to gather your ingredients and start preparing a blender or food processor. The next step is extremely simple; all you have to do is toss the basil, pine nuts, oil, garlic and Parmesan cheese into the blender/food processor and pulse until the pesto is somewhat smooth. Then, you can serve the pesto however you like or store it in the refrigerator. This pesto can be kept in a fridge for three days in advance. If you want it a week in advance, simply freeze it and thaw it out when you need it.

Almond Pesto

This recipe gives a new take to a classic dish. Instead of using traditional pine nuts and basil, this recipe contains fresh cilantro, almonds and spinach. Mozzarella cheese gives the dish a punch of decadence. You can make this recipe a week in advance and freeze it to help it stay fresh. When you want to use it, simply reheat it and you’re good to go.


2 cups spinach
½ cup shredded mozzarella cheese
2 cloves of garlic
1 cup olive oil

Directions:  Making pesto is really easy, which is why it’s the perfect recipe for busy moms. Once you gather your ingredients, toss them into a blender and pulse until the pesto reaches the perfect consistency. Some people prefer pesto to be chunky while others like it smooth.

Make Ahead Nutty Pesto Sauce


1 cup walnuts
¼ cup almonds
1 cup olive oil
3 cups oregano
2 cloves of garlic
¼ cup Italian cheese

Directions:  The first step is to gather your ingredients and take out a food processor. First, toss the walnuts and almonds in the food processor until they are finely chopped. Once the walnuts and almonds are done, add the rest of the ingredients and blend together. When you’re done, you can top the pesto with Italian cheese. You can make this recipe in advance and store it in the freezer or use it immediately to top pasta.