Whole-Wheat Shells with Arugula and Chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz. uncooked whole-wheat shells3 tbsp. extra-virgin olive oil1¾ c. cooked chickpeas (about one 15-oz. can)4 c. (packed) arugula, chopped1⁄3 c. (packed) golden raisins½ c. oil-packed sun-dried tomatoes, sliced4 oz. crumbled fetaSaltFreshly ground black pepper½ c. chopped walnuts (optional)
Bring a large pot of water to a rolling boil. Add shells and cook about 8 minutes, or until tender but still al dente. Drain and transfer to a medium-large bowl immediately drizzle with olive oil and toss to distribute.
While pasta is still hot, add chickpeas, arugula, raisins and tomatoes and toss gently. Cool to room temperature, then stir in feta. Taste and add salt (feta tends to be salty. So go easy) and black pepper, if desired. Top with toasted walnuts, if using, and serve.
Makes 4 (2½ c.) servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KSZILASI.
While pasta is still hot, add chickpeas, arugula, raisins and tomatoes and toss gently. Cool to room temperature, then stir in feta. Taste and add salt (feta tends to be salty. So go easy) and black pepper, if desired. Top with toasted walnuts, if using, and serve.
Makes 4 (2½ c.) servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KSZILASI.
Nutritional Info Amount Per Serving
- Calories: 537.9
- Total Fat: 18.7 g
- Cholesterol: 10.0 mg
- Sodium: 568.5 mg
- Total Carbs: 72.5 g
- Dietary Fiber: 5.6 g
- Protein: 24.0 g
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