Lemony Fusilli with Chickpeas, Raisins, and Spinach
Serving Size
2 cups
Servings
4
Prep Time
2 min
Cook Time
9 min
Ingredients
3 cups uncooked
whole wheat fusilli (short twisted spaghetti)
1 tablespoon
olive oil
1/2 teaspoon
crushed red pepper
1/4 teaspoon
salt
1 (6-ounce) package
baby spinach leaves
1 (15-ounce) can
chickpeas (15-ounce), drained and rinsed
3/4 cup
golden raisins
1/4 cup (1 ounce) shredded
fontina cheese
2
1/2 lemon
2
garlic clove, minced
Directions
- Cook pasta according to package directions, omitting salt and fat.
- While pasta cooks, grate rind and squeeze juice from lemon to measure 4 teaspoons and 1/4 cup, respectively. Combine rind, juice, olive oil, and next 3 ingredients in a large bowl, stirring with a whisk. Add spinach, chickpeas, and raisins; toss well.
- Drain pasta, and immediately add to spinach mixture, tossing until spinach wilts. Sprinkle with cheese. Serve immediately.
- Serve with: Cheesy Crostini
Nutrition Information
| Calories | 466 |
| Fat | 8.1 g |
| Saturated fat | 2 g |
| Monounsaturated fat | 3.3 g |
| Polyunsaturated fat | 2.3 g |
| Protein | 14.7 g |
| Carbs | 87 g |
| Fiber | 10.8 g |
| Cholesterol | 8 mg |
| Sodium | 376 mg |
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010