Lemony Fusilli With Chickpeas, Raisins, And Spinach

• 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.
4. Serve with: Cheesy Crostini
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whole wheat fusilli, lemons, olive oil, red pepper, salt, garlic, baby spinach, chickpeas, golden raisins, fontina cheese

Taken from www.myrecipes.com/recipe/lemony-fusilli-chickpeas (may not work)