Lemony Fusilli with Chickpeas, Raisins, and Spinach

By devogirl

With a refreshing lemon vinaigrette, chickpeas, and spinach, this salad makes a great light lunch or dinner alternative to a traditional mixed greens salad. For heartier fare, stir in some chopped cooked chicken.

Amount per serving
Calories: 466 Fat: 8.1g Saturated fat: 2g
Protein: 14.7g Carbohydrate: 87g Fiber: 10.8g
Cholesterol: 8mg Iron: 4.4mg Sodium: 376mg
Calcium: 145mg

Ingredients

• 3 cups uncooked whole wheat fusilli (short twisted spaghetti)
• 2 lemons
• 1 tablespoon olive oil
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 2 garlic cloves, minced
• 1 (6-ounce) package fresh baby spinach
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 3/4 cup golden raisins
• 1/4 cup (1 ounce) shredded fontina cheese

Details

Servings 4

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat.

2. 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.

3. Drain pasta, and immediately add to spinach mixture, tossing until spinach wilts. Sprinkle with cheese. Serve immediately.

Serve with: Cheesy Crostini