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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House MARCH 2010

  • Yield: 4 servings (serving size: 2 cups)
  • Cook time: 9 Minutes
  • Prep time: 2 Minutes


  • 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


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


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.

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

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Lemony Fusilli with Chickpeas, Raisins, and Spinach Recipe