Recipe Menu
Picture of Pasta Shells with Chickpeas and Arugula Recipe
italian lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2815 kcal 141 %
  • Fat 129 g 199 %
  • Saturated 46 g 231 %
  • Carbs 288 g 96 %
  • Fiber 36 g 146 %
  • Protein 125 g 250 %
  • Cholesterol 204 mg 68 %
  • Sodium 2629 mg 110 %
  • Calcium 1942 mg 194 %
  • Magnesium 328 mg 78 %
  • Potassium 1533 mg 33 %
  • Iron 11 mg 63 %
  • Zinc 14 mg 126 %
  • Phosphorus 1895 mg 271 %
  • Vitamin A 537 µg 60 %
  • Vitamin C 8 mg 8 %
  • Thiamin (B1) 0 mg 36 %
  • Riboflavin (B2) 1 mg 78 %
  • Niacin (B3) 5 mg 31 %
  • Vitamin B6 1 mg 78 %
  • Folate equivalent (total) 305 µg 76 %
  • Vitamin B12 6 µg 234 %
  • Vitamin D 1 µg 7 %
  • Vitamin E 10 mg 67 %
  • Vitamin K 114 µg 95 %

* 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.

Pasta Shells with Chickpeas and Arugula Recipe

Ingredients

  • 1/4 cup balsamic vinegar
  • 1 garlic clove, minced
  • 3/4 teaspoon Kosher salt, plus more for the pasta water
  • black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 cup olive oil
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 pound fresh mozzarella, chopped into 1/4-inch pieces
  • 1/2 pound pasta shells
  • 1/4 cup grated Parmesan cheese
  • 2 cups chopped arugula

Login or Join to leave a comment

Login Join

Discussion (0)