Lemony fusilli with chickpeas, raisins, and spinach

Bright and flavorful, this lemony fusilli combines chickpeas, sweet raisins, and fresh spinach for a delightful, balanced meal.

Lemony Fusilli with Chickpeas, Raisins, and Spinach
Serving Size
2 cups
Servings
4
Prep Time
2 min
Cook Time
9 min

Ingredients

1 tablespoon
1/2 teaspoon
1/4 teaspoon
1 (6-ounce) package
1/4 cup (1 ounce) shredded
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