Lemony Fusilli With Chickpeas, Raisins, And Spinach

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Oxmoor House


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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

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