Rotini with Garbanzos and Feta

This is a good vegetarian dish, but you can add cooked chicken, salmon, shrimp or tuna to make it more meaty.  Adjust seasonings to your taste.  You can make it ahead of time and chill it to serve as a salad.

• 6 oz rotini ( spiral-shaped pasta)
• 1 T + 2 T olive oil
• 2 garlic cloves, minced
• 6 cups coarsely chopped spinach
• 1 (15-ounce) cans chickpeas, drained
• 3/4 cup crumbled feta cheese
• ¼- ½ cup sliced olives (black or kalamata)
• 1/3 cup sliced sun-dried tomatoes
• 2-3 T fresh lemon juice
• 1-2 t Italian seasoning (basil and oregano)
• Salt to taste  (feta and olives will add saltiness)
• Freshly ground pepper to taste
• Lemon wedges (optional)  
• Parmesan cheese (optional)  

Preparation

1. Cook pasta according to directions.
2. Saute garlic until light golden, about 1 minute.  Remove, then add spinach.  Turn off heat.  Stir and cook slightly.  Remove from pan and place in bowl.
3. Combine all ingredients in a large bowl; toss well.
4. Garnish with lemon wedges and parmesan cheese, if desired.