Lemony Fusilli with Chickpeas, Raisins, and Spinach

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.

Yield: 4 servings (serving size: 2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 466
  • Calories from fat: 0.0%
  • Fat: 8.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 2.3g
  • 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

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat.
  2. 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. 3. Drain pasta, and immediately add to spinach mixture, tossing until spinach wilts. Sprinkle with cheese. Serve immediately.
  4. Serve with: Cheesy Crostini
Note:

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 www.choosemyplate.gov.

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