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Nutrition Facts
Serving Size 347 g
(Approx. 6 Servings)
Amount Per Serving
Calories 540 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 410 mg 17%
Total Carbohydrate 72 g 24%
Dietary Fiber 6 g 24%
Sugars 3 g
Protein 18 g
Vitamin A 15% Iron 20%
Vitamin C 15% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pasta with Chickpeas
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

16 Oz Mafaldine pasta, dry
4 Tbsp olive oil
1 3/4 cup(s) chickpeas, rinsed and drained
6 garlic cloves, sliced
1/4 cup(s) shallots, minced
1 lemon, zested and juiced
1 cup(s) extra dry vermouth, dry white wine will also work
1/4 cup(s) parsley, chopped
1 Tsp red pepper flakes
1 cup(s) Grana Podano, plus more for garnish
2 cup(s) arugula, roughly chopped
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Bring a large pot of water to boil and season generously with salt. Cook pasta until al dente then drain, reserving 1 cup of pasta water.
Place oil in a large skillet over medium-high heat. When hot, add in chickpeas, garlic, shallots, and lemon zest. Cook several minutes then add in vermouth and lemon juice. Reduce heat to a low simmer and reduce liquid by 2/3.
Add reserved pasta water and pasta and cook 3 to 4 minutes, tossing frequently.
Add in red pepper flakes, cheese and arugula. Continue to cook until liquid is almost gone and arugula is wilted.
Season to taste with salt and pepper and garnish with cheese. Serve hot.


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