Lemony Fusilli with Chickpeas, Raisins, and Spinach |
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Prep Time: 2 Minutes Cook Time: 9 Minutes |
Ready In: 11 Minutes Servings: 4 |
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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. 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 |
Directions:
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
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