4 Serves
25 Mins
Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente.
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Vitamin K
1996 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
143 µg / 400 µgCalcium
163 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
227 mg / 420 mgPhosphorus
225 mg / 1,250 mgPotassium
1143 mg / 4,700 mgSodium
521 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
9 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant.
Add the chopped Swiss chard to the skillet and cook until wilted, then stir in the chickpeas, garlic powder, and salt and pepper to taste.
Drain the cooked linguine and add it directly to the skillet with the vegetable mixture, tossing thoroughly to combine before serving.
64
g28
g58
g
Spanish