Lemony Fusilli with Chickpeas, Raisins, and Spinach

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