Try this Pasta Shells with Chickpeas, Fennel, Tomatoes and Prosciutto recipe, or contribute your own.
Suggest a better descriptionFinely chop the anchovies, basil, and garlic and transfer to a small mixing bowl. Whisk in the olive oil and set aside. Bring a large pot of well-salted water to a boil and cook the shells. When the pasta is almost al dente, add the chickpeas to warm them. As soon as the pasta is al dente, drain it and the chickpeas well. Pour the olive-oil mixture into the pot, add the pasta and chickpeas, and toss thoroughly with the fennel, tomatoes, and prosciutto. Season with pepper and let the pasta rest for 3 to 5 min., loosely covered. Toss with the grated Parmesan, if you like, and serve. Posted to recipelu-digest by molony
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 601 | ||
Calories from Fat: 601 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.5g | 90 % | |
Saturated Fat 9.7g | 49 % | |
Monounsaturated Fat 32.4g | ||
Polyunsanturated Fat 22.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.5mg | 0 % | |
Potassium 12.3mg | 0 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.9g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 601
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