Lemony Fusilli with Chickpeas, Raisins, and Spinach

Ingredients

• Whole wheat pasta

  Dry

  8 oz or 227g

• Lemons

  Raw, with peel

  2 fruit without seeds or 216g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Salt

  Table

  ¼ tsp or 2g

• Garlic

  Raw

  2 cloves, minced or 6g

• Spinach

  Raw

  ¾ package (10 oz) or 213g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Raisins

  Golden seedless

  ¾ cup (not packed) or 109g

• Fontina cheese

  ¼ cup, shredded or 27g

Directions

1. Cook pasta according to package directions.
2. While pasta cooks, grate rind and squeeze juice from lemon to measure 4 teaspoons (zest) and 1/4 cup (juice).
3. Combine zest, juice, olive oil, red pepper flakes, salt, and garlic in a large bowl, stirring with a whisk. Add spinach, chickpeas, and raisins; toss well.
4. Drain pasta, and immediately add to spinach mixture, tossing until spinach wilts. Sprinkle with cheese. Serve immediately.

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