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Lemony Fusilli with Chickpeas, Raisins, and Spinach

Oxmoor House
Prep time 2 mins
Cook time 9 mins
Yield 4 servings (serving size: 2 cups)
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.


  • 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

Nutrition 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

How to Make It

  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

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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