Cavatappi with Spinach, Garbanzo Beans, and Feta

Here is a recipe I tried last night from Cooking Light and it tasted great!! This yields 12 servings but you can certainly cut it down to make the number of servings you need. I added sun dried tomatoes to my mixture and it would be good with chicken or shrimp added to it. **I put the nutritional info. in the database under Cooking Light Cavatappi with Spinach, Garbanzo Beans, and Feta**

Ingredients
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)

Yield
12 servings (serving size: 1 1/3 cups)

Preparation
1. While pasta is cooking heat a frying pan or wok on medium-low heat. Cook spinach, garlic and chickpeas until spinach is wilted and chickpeas are warm.
2. In a large bowl toss drained pasta, spinach mixture and all other ingredients up to the lemon wedges. Garnish with lemon wedges, if desired.

Nutritional Information
Calories: 288 (27% from fat); Fat: 8.6g (sat 2.3g,mono 4.2g,poly 1.3g); Protein: 11.2g; Carbohydrate: 42.2g; Fiber: 4.4g; Cholesterol: 9mg; Iron: 3.6mg; Sodium: 334mg; Calcium: 106mg