4 Serves
40 Mins
22 g
99 g
9 g
Bring a large pot of salted water to a rolling boil.
Ingredients, vitamins, and health benefits
Water
Salt
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ItalianVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
353 µg / 400 µgCalcium
192 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
348 mg / 1,250 mgPotassium
597 mg / 4,700 mgSodium
1821 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
76 µg / 55 µgFiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
91 gAlcohol
0 g
Add the pasta to the boiling water and cook until al dente, then drain using a colander.
In a separate saucepan, heat olive oil and sauté minced garlic until fragrant, then stir in the tomatoes, chickpeas, and mixed herbs to create the sauce.
Toss the cooked pasta into the sauce, season with black pepper, and serve topped with freshly grated Parmesan cheese.
Pasta
Olive Oil
Garlic
Tomato
Mixed Herbs
Chickpeas
Black Pepper
Parmesan
Vitamin A
28 µg / 900 µgVitamin C
10 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
353 µg / 400 µgCalcium
192 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
348 mg / 1,250 mgPotassium
597 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
14
g70
g45
g
Italian
ItalianZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
76 µg / 55 µgAlcohol
0 g