Lemony Fusilli with Chickpeas, Raisins, and Spinach

Serving Size
2 cups
Prep Time
2 min
Cook Time
9 min
Lemony Fusilli with Chickpeas, Raisins, and Spinach

Nutrition Information

Calories 466
Fat 8.1 g
Saturated fat 2 g
Monounsaturated fat 3.3 g
Polyunsaturated fat 2.3 g
Protein 14.7 g
Carbs 87 g
Fiber 10.8 g
Cholesterol 8 mg
Sodium 376 mg
Health Benefit


1 tablespoon
1/2 teaspoon
1/4 teaspoon
1 (6-ounce) package
1/4 cup (1 ounce) shredded
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  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
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010