Lemony Fusilli With Chickpeas, Raisins And Spinach

• 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

1. 1. Cook pasta
2. 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. 3. Drain pasta and immediately add to spinach mixture tossing until the spinach wilts. Sprinkle with fontina cheese and serve immediately.

fusilli, lemons, olive oil, red pepper, salt, garlic, golden raisins, chickpeas, baby spinach, fontina cheese

Taken from www.epicurious.com/recipes/member/views/lemony-fusilli-with-chickpeas-raisins-and-spinach-50091390 (may not work)