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4 Serves
63 Mins
Bring a large pot of water to a boil over high heat.
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ItalianVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
329 µg / 400 µgCalcium
230 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
87 mg / 420 mgPhosphorus
258 mg / 1,250 mgPotassium
933 mg / 4,700 mgSodium
2111 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
10 g / 28 gSugar
23 g / 50 gSaturated Fat
1 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
While the water heats, finely mince the garlic cloves and prepare the tomato sauce base in a saucepan.
Add the chickpea pasta to the boiling water and cook until al dente, then drain using a colander.
Simmer the tomato sauce with minced garlic, salt, black pepper, and mixed herbs in a saucepan for 25 minutes to deepen the flavors.
Toss the cooked pasta with the prepared sauce and serve topped with freshly grated Parmesan cheese.
36
g145
g37
g
Italian
Italian