Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They’re cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.
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Serving Size: 1 serving (342g) | ||
Recipe Makes: 4 servings | ||
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Calories: 341 | ||
Calories from Fat: 176 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.6g | 26 % | |
Saturated Fat 9.7g | 48 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 51.8mg | 16 % | |
Sodium 616mg | 21 % | |
Potassium 681.1mg | 18 % | |
Total Carbohydrate 32.3g | 9 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 24.7g | ||
Protein 13.3g | 19 % | |
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: 341
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