Lemony Fusilli with spinach and chickpeas
By Tlmazzucco
Rate this recipe
4/5
(1 Votes)
Ingredients
- 3 C. whole wheat fusilli (twisted pasta)
- 2 lemons
- 1 TB. olive oil
- 1/2 ts. crushed red pepper
- 2 garlic cloves, minced
- 3/4 C. golden raisins
- 1 can chickpeas, rinsed and drained
- 1 pkg. fresh baby spinach
- 1/4 C fontina cheese, shredded
Details
Preparation
Step 1
Cook pasta
Grate rind and squeeze juice from lemon.
Combine rind, juice and olive and next 3 ingredients in a large bowl.,
Add raisins, chickpeas, and spinach and toss.
Drain pasta and add spinach mixture, sprinkle with fontina cheese.
Serve immediately
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