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

  Seedless

  ¾ cup (not packed) or 109g

• Fontina cheese

  ¼ cup, shredded or 27g

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain (do not rinse).
2. Zest and juice the lemons to yield about 4 teaspoons zest and 1/4 cup juice.
3. In a large bowl, whisk the lemon zest and juice with the olive oil, red pepper flakes, salt, and minced garlic. Add the spinach, drained chickpeas, and raisins; toss to coat.
4. Add the hot drained pasta to the bowl and toss until the spinach wilts. Sprinkle with the shredded Fontina and serve right away.