Serving Size About 1 1/2 cups
Calories 374
Amount Per Serving | ||
Monounsaturated fat | 3 g | |
---|---|---|
Saturated fat | 4 g | |
Total fat | 10 g | |
Sodium | 459 mg | |
Cholesterol | 18 mg | |
Dietary fiber | 9 g | |
Protein | 20 g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories: | 2,000 | 2,500 | ||
---|---|---|---|---|
Total Fat | Less than | 65g | 80g | |
Saturated Fat | Less than | 20g | 25g | |
Cholesterol | Less than | 300mg | 300 mg | |
Sodium | Less than | 2,400mg | 2,400mg | |
Total Carbohydrate | 300g | 375g | ||
Dietary Fiber | 25g | 30g |
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This pasta recipe provides two types of fiber — insoluble fiber (from whole-grain pasta) and soluble fiber (from garbanzo beans), both good for your health.
Cook linguine for 5 minutes in boiling water. Drain, reserving 2 cups cooking water.
In a large skillet, heat oil over medium-low heat. Add stir-fry vegetables and garlic. Cook for 3 minutes.
Add the pasta, reserved cooking water, chickpeas, crushed red pepper, lemon zest and lemon juice to skillet. Cook for about 5 minutes or until the pasta is al dente.
Remove pan from the heat and stir in the cheese and arugula or baby spinach. Toss to combine until arugula or baby spinach is wilted. Serve.