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Home Health Library Recipes Linguine with chickpeas and arugula

Nutrition Facts

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.


(Serves 4)
  • 6 ounces whole-grain linguine or spaghetti
  • 1/2 tablespoon olive or canola oil
  • 1 cup fresh or frozen stir-fry vegetables (onions and green, red and yellow peppers), chopped
  • 3 cloves garlic, minced
  • 1 can (15 ounces) unsalted garbanzo beans, drained
  • 1/4 teaspoon crushed red pepper
  • 1 lemon, juiced and zested
  • 1 cup shredded Parmesan cheese
  • 4 ounces (about 4 cups) arugula or baby spinach, coarsely chopped


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.

Last Updated: July 18th, 2015