Lemony Fusilli With Chickpeas Raisins And Spinach Recipes

LEMONY FUSILLI WITH CHICKPEAS, RAISINS AND SPINACH

Steps:

• 1. Cook pasta 2. While pasta cooks, grate and squeeze juice from lemon to measure 4 teaspoons rind and 1/4 c. juice. Combine rind, juice, olive oil, and next three ingredients in a large bowl, stirring with a whisk. Add raisins, chickpeas, and spinach and toss well. 3. Drain pasta and immediately add to spinach mixture tossing until the spinach wilts. Sprinkle with fontina cheese and serve immediately.

FUSILLI WITH CREAMED LEEK AND SPINACH

Steps:

• In a large pot of boiling salted water, cook the fusilli until al dente (as per the instructions on the box), then drain.
• Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes.
• Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes.
• Add the spinach and cook until wilted, about 2 minutes.
• Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute.
• Remove from the heat, add the chopped basil and toss. Season with salt and pepper.
• Spoon the fusilli into bowls and serve.

FUSILLI WITH SPINACH AND RICOTTA

Steps:

• bring a large pot of water to boil.
• add kosher salt and pasta, cook until aldente.
• meanwhile add olive oil to skillet.
• add scallions and spinach, season with salt and pepper and cook for 5 minutes, until wilted.
• mix ricotta, cream, nutmeg in a small bowl.
• stir into spinach and add butter.
• reduce heat and simmer 5 minutes.
• reserve 1/2 c of pasta cooking water and add to thin sauce, as needed.
• drain pasta, add sauce and toss.
• top with grated parmigiano reggiano, serve.

LEMONY PASTA WITH CHICKPEAS AND PARSLEY

Steps:

• Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you'll finish cooking it in the sauce.) Drain well.
• While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.
• Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.
• Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.