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Picture of Baked Feta Pasta With Chickpeas
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3747 kcal 187 %
  • Fat 171 g 263 %
  • Saturated 71 g 353 %
  • Carbs 400 g 133 %
  • Fiber 45 g 182 %
  • Protein 158 g 317 %
  • Cholesterol 392 mg 131 %
  • Sodium 7606 mg 317 %
  • Calcium 2953 mg 295 %
  • Magnesium 464 mg 110 %
  • Potassium 3333 mg 71 %
  • Iron 17 mg 97 %
  • Zinc 22 mg 196 %
  • Phosphorus 2878 mg 411 %
  • Vitamin A 750 µg 83 %
  • Vitamin C 41 mg 46 %
  • Thiamin (B1) 1 mg 97 %
  • Riboflavin (B2) 4 mg 313 %
  • Niacin (B3) 16 mg 98 %
  • Vitamin B6 3 mg 237 %
  • Folate equivalent (total) 418 µg 104 %
  • Vitamin B12 7 µg 308 %
  • Vitamin D 2 µg 12 %
  • Vitamin E 18 mg 117 %
  • Vitamin K 75 µg 63 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Baked Feta Pasta With Chickpeas

Ingredients

  • ¼ cup extra-virgin olive oil
  • 1 head of garlic (about 12 cloves), cloves separated, thinly sliced
  • ¼ tsp. crushed red pepper flakes
  • 1 6-oz. can tomato paste
  • 1 15-oz. can chickpeas, rinsed
  • 12 oz. ditalini or other small pasta
  • 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt
  • 2 oz. Parmesan, finely grated
  • 14 oz. feta, cut into ½"-thick slabs, divided (see note)
  • Tender herbs (such as dill, chives, and/or parsley; optional) and lemon wedges (for serving)

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