Salad

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

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.
4. Serve with: Cheesy Crostini

Nutrition Information

Sodium	376 mg
Saturated fat	2 g
Protein	14.7 g
Polyunsaturated fat	2.3 g
Monounsaturated fat	3.3 g
Fiber	10.8 g
Fat	8.1 g
Cholesterol	8 mg
Carbs	87 g
Calories	466

Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010

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