Savory cheese and chicken stock share the spotlight here with high-fiber chickpeas. Adding 1/2 cup of these lean beans to your daily diet can help you cut your consumption of fatty foods, a study in the journal Appetite notes.
Heat oven to 450°. In a small saucepan over medium-high heat, sauté anchovies with oil and garlic until anchovies dissolve and garlic browns.
Add chickpea liquid and bouillon to anchovies; cook, stirring, until bouillon dissolves.
Pour anchovy mixture into roasting pan; add chickpeas and broccoli; stir to coat. Roast 20 minutes.
Cook rigatoni as directed on package until al dente. Drain rigatoni, reserving 1 cup cooking liquid.
Add pasta to chickpea-broccoli mixture; roast until pasta is completely cooked, adding reserved cooking liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes.
Remove from oven; let sit 5 minutes; serve topped with Romano.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1551g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1989 | ||
Calories from Fat: 412 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.8g | 61 % | |
Saturated Fat 21.3g | 107 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 168.9mg | 52 % | |
Sodium 3665.7mg | 126 % | |
Potassium 2632.8mg | 69 % | |
Total Carbohydrate 270g | 79 % | |
Dietary Fiber 54.5g | 218 % | |
Sugars, other 215.5g | ||
Protein 124.3g | 178 % | |
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: 1989
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