Lemony Fusilli with Chickpeas, Raisins, and Spinach
3 cups uncooked
1 (6-ounce) package
1 (15-ounce) can
1/4 cup (1 ounce) shredded
- 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
|Saturated fat||2 g|
|Monounsaturated fat||3.3 g|
|Polyunsaturated fat||2.3 g|
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010