Lemony Fusilli with Chickpeas, Raisins, and Spinach

Oxmoor House
Lemony Fusilli with Chickpeas, Raisins, and SpinachRecipe
Oxmoor House
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.
4 servings (serving size: 2 cups)


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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


Prep: 2 Minutes
Cook: 9 Minutes

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

Created date

January 2011

Nutritional Information

Calories 466
Caloriesfromfat 0.0 %
Fat 8.1 g
Satfat 2 g
Monofat 3.3 g
Polyfat 2.3 g
Protein 14.7 g
Carbohydrate 87 g
Fiber 10.8 g
Cholesterol 8 mg
Iron 4.4 mg
Sodium 376 mg
Calcium 145 mg