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Suggest a better description1. Bring a large pot of salted water to a boil. Add the pasta and cook until just short of al dente, 8 minutes. Drain, reserving 1 1/4 cups of the pasta water.
2. Meanwhile, heat 1/4 cup of the olive oil in a large skillet over medium-high heat. Add the chickpeas and cook, stirring often with a wooden spoon, until golden brown and crispy, about 5 minutes. Add the garlic, chile flakes and capers and cook until fragrant, 1 minute. Stir in the Swiss chard and 1/4 teaspoon salt; cook until wilted, 3 minutes. Add 1/4 cup of the reserved pasta water and simmer for 1 minute. Add the drained pasta and sprinkle with 1 1/2 cups of the Parmesan and the lemon zest; toss well to coat. Add 1 cup more of the reserved pasta water and the remaining 1/4 cup olive oil. Simmer until the pasta is al dente, the sauce has thickened and the flavors have come together, 2 minutes. Top with the remaining 1/4 cup Parmesan and serve.
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Serving Size: 1 (729g) | ||
Recipe Makes: 1 | ||
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Calories: 1566 | ||
Calories from Fat: 1335 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 148.3g | 198 % | |
Saturated Fat 39.2g | 196 % | |
Monounsaturated Fat 90.5g | ||
Polyunsanturated Fat 13.1g | ||
Cholesterol 123.2mg | 38 % | |
Sodium 3059mg | 105 % | |
Potassium 197.2mg | 5 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 6.4g | ||
Protein 54.5g | 78 % | |
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: 1566
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