Arugula Pasta Salad with Garbanzo Beans and Sun Dried Tomatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 299.0
- Total Fat: 10.5 g
- Cholesterol: 4.0 mg
- Sodium: 110.3 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 8.2 g
- Protein: 10.9 g
View full nutritional breakdown of Arugula Pasta Salad with Garbanzo Beans and Sun Dried Tomatoes calories by ingredient
Introduction
This recipe is directly from skinnytaste.com with no modifications.I typically omit the cheese and might add in some carrots or red bell peppers. This recipe is directly from skinnytaste.com with no modifications.
I typically omit the cheese and might add in some carrots or red bell peppers.
Number of Servings: 4
Ingredients
-
Baby Arugula, 3 cup
Healthy Harvest Pasta Rotini or Penne, 6 oz
Sun Dried Tomatoes (not in oil), 0.25 cup
Extra Virgin Olive Oil, 2 tbsp
Balsamic Vinegar, 2 tbsp
Chick Peas, drained and rinsed, 1 cup
Shaved Parmigiano Reggiano, 4 tbsp
Tips
Servings: 4 • Serving Size: 2 cups • Old WW Points: 6 pts • WW Points +: 7 pts
Calories: 280.4 • Fat: 9.2 g • Protein: 10.8 g • Carb: 43.6 g • Fiber: 7.9 g • Sugar: 3.3 g
Sodium: 337.1 mg (without salt)
Directions
Boil pasta in salted water according to package directions for al dente. Drain and run under cold water to stop the cooking.
Toss the pasta with baby arugula, sun dried tomatoes, chick peas, oil, vinegar, half of the cheese, salt and fresh cracked pepper to taste. Divide between 4 plates and top with remaining shaved parmesan cheese.
Serving Size: Makes 4 servings (2 cups per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user VANESSAVOS13.
Toss the pasta with baby arugula, sun dried tomatoes, chick peas, oil, vinegar, half of the cheese, salt and fresh cracked pepper to taste. Divide between 4 plates and top with remaining shaved parmesan cheese.
Serving Size: Makes 4 servings (2 cups per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user VANESSAVOS13.