Ditali in Tomato Chickpea Sauce
In large skillet, heat oil over medium-high heat; cook mushrooms, garlic and onion, stirring occasionally, until no liquid remains and mushrooms are browned, 10 to 15 minutes.
Stir in chickpeas, tomatoes, salt, pepper and oregano; bring to boil. Reduce heat and simmer until slightly thickened, about 5 minutes.
Meanwhile, in large pot of boiling salted water, cook ditali until al dente, about 8 minutes; drain and return to pot. Add sauce and chopped parsley; toss to coat. Serve sprinkled with Parmesan cheese; garnish with parsley sprigs.
(also jen has a recipie too)
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 13 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.4mg | 0 % | |
Potassium 46.2mg | 1 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.6g | ||
Protein 0.4g | 1 % | |
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: 13
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