Ingredients

3 cups uncooked whole-wheat fusilli

2 lemons

1 tablespoon olive oil

1/2 tsp crushed red pepper

1/4 tsp salt

2 garlic cloves, minced

3/4 c. golden raisins

1 15 oz can chickpeas (garbanzo) rinsed and drained

1 6 oz package fresh baby spinach

1/4 c. shredded fontina cheese

Preparation

  1. Cook pasta
  2. While pasta cooks, grate and squeeze juice from lemon to measure 4 teaspoons rind and 1/4 c. juice. Combine rind, juice, olive oil, and next three ingredients in a large bowl, stirring with a whisk. Add raisins, chickpeas, and spinach and toss well.
  3. Drain pasta and immediately add to spinach mixture tossing until the spinach wilts. Sprinkle with fontina cheese and serve immediately.