Cavatappi with Spinach, Garbanzo Beans, and Feta recipe

12 servings

8 cups coarsely chopped spinach

8 cups hot cooked cavatappi

1 cup 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), drained

4 cloves garlic, crushed

freshly ground black pepper

lemon wedges (optional)

Combine first 10 ingredients in a large bowl; toss well.

Garnish with lemon wedges, if desired.