martha stewart
1 Preheat oven to 425°, with racks in upper and lower thirds. On a rimmed baking sheet, toss together 2 tablespoons oil, cauliflower, and chickpeas; season with salt and pepper. Arrange cauliflower and chickpeas in a single layer and roast until cauliflower is tender and chickpeas are crunchy, 25 minutes. On another rimmed baking sheet, arrange bread in a single layer and toast until golden and crisp, 10 minutes.
2 Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Drain pasta and return to pot. Add cauliflower mixture, 2 tablespoons oil, and parsley. Season with salt and pepper and toss to combine. To serve, top with croutons and ricotta, then drizzle with oil.
per serv: 534 cal; 15 g fat (4 g sat fat); 20 g protein; 82 g carb; 8 g fiber
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 554 | ||
Calories from Fat: 242 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.9g | 36 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 6.4mg | 2 % | |
Sodium 503.9mg | 17 % | |
Potassium 532mg | 14 % | |
Total Carbohydrate 67.1g | 20 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 60.6g | ||
Protein 12.5g | 18 % | |
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: 554
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