Whole-Wheat Shells with Arugula and Chickpeas
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Whole-Wheat Shells with Arugula and Chickpeas calories by ingredient
Number of Servings: 4
Ingredients
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8 oz. uncooked whole-wheat shells
3 tbsp. extra-virgin olive oil
1¾ c. cooked chickpeas (about one 15-oz. can)
4 c. (packed) arugula, chopped
1⁄3 c. (packed) golden raisins
½ c. oil-packed sun-dried tomatoes, sliced
4 oz. crumbled feta
Salt
Freshly ground black pepper
½ c. chopped walnuts (optional)
Directions
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.