2Food > Pasta Shells with Chickpeas and Arugula

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Pasta Shells with Chickpeas and Arugula

Total Time: 60 min.
Servings: 3

What you need

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

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How to do it

1. In a large bowl, whisk together the vinegar, garlic, salt, a few cracks of black pepper, thyme, oregano, and olive oil.

2. Add the chickpeas and the mozzarella. Toss well. Cover the bowl with plastic wrap and set aside at room temperature for at least 30 minutes.

3. Bring a large pot of water to a boil.

4. Add a tablespoon of salt and the pasta. Cook according to the directions on the packaging until al dente. When done, drain in a colander.

5. Toss the pasta in the large bowl with the mozzarella and chickpeas.

6. Add a handful of the arugula a sprinkling of parmesan and stir. Continue this process until all of the arugula and most of the parmesan has been added. The arugula will wilt slightly due to the warm pasta. Season to taste with more salt and pepper, if needed. Divide the pasta between four large bowls, and sprinkle with the remaining grated Parmesan. This pasta is great warm, but also works at room temperature.

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Nutrition

Calories
848.91cal ( 42.45% of daily need)
Fat
41.08g ( 63.2% of daily need)
Saturated Fat
14.32g ( 89.49% of daily need)
Carbohydrates
82.33g ( 27.44% of daily need)
Sugar
6.34g ( 7.05% of daily need)
Cholesterol
65.39mg ( 21.8% of daily need)
Sodium
1596.68mg ( 69.42% of daily need)
Protein
37.14g ( 74.28% of daily need)
Manganese
2.01mg ( 100.42% of daily need)
Selenium
65.55µg ( 93.64% of daily need)
Phosphorus
595.22mg ( 59.52% of daily need)
Calcium
584.26mg ( 58.43% of daily need)
Vitamin B6
0.84mg ( 42.01% of daily need)
Fiber
9.12g ( 36.48% of daily need)
Vitamin K
32.38µg ( 30.84% of daily need)
Zinc
4.59mg ( 30.63% of daily need)
Vitamin B12
1.82µg ( 30.39% of daily need)
Magnesium
107.64mg ( 26.91% of daily need)
Copper
0.47mg ( 23.52% of daily need)
Iron
3.94mg ( 21.87% of daily need)
Vitamin E
2.96mg ( 19.74% of daily need)
Vitamin B2
0.32mg ( 19.02% of daily need)
Vitamin A
926.43IU ( 18.53% of daily need)
Folate
69.15µg ( 17.29% of daily need)
Potassium
522.02mg ( 14.91% of daily need)
Vitamin B1
0.15mg ( 9.92% of daily need)
Vitamin B5
0.96mg ( 9.63% of daily need)
Vitamin B3
1.64mg ( 8.22% of daily need)
Vitamin C
2.54mg ( 3.08% of daily need)
Vitamin D
0.34µg ( 2.29% of daily need)

Breakdown

Proteins
17.53%
Fat
43.62%
Carbs
38.85%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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