* 3 cups uncooked whole wheat rotini or fusilli pasta
* 2 lemons, zested and squeezed
* 1 Tbsp good olive oil
* 1/4 to 1/2 tsp crushed red pepper
* 1/4 tsp salt
* 2 garlic cloves, grated or crushed
* 3/4 to 1 cup golden raisins
* 1 (15 oz) can chickpeas, rinsed and drained
* 1 (6 oz) bag fresh baby spinach, rinsed and drained
* 1/4 cup shredded low-fat mozzarella cheese
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1) Cook pasta until just al dente, tender not soft.
2) Meanwhile, put 4 tsp lemon zest and 1/4 cup lemon juice in large bowl, adding olive oil, red pepper, salt, and garlic, and whisk together until smooth.
3) Add raisins, chickpeas, and baby spinach to bowl and toss until well coated.
4) Drain the cooked pasta and add to the bowl, then add the fresh spinach, tossing everything until well mixed. Top with mozzarella cheese.
5) Serve immediately.
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