4 Serves
58 Mins
Bring a large pot of salted water to a boil.
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ItalianVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
276 µg / 400 µgCalcium
232 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
90 mg / 420 mgPhosphorus
316 mg / 1,250 mgPotassium
428 mg / 4,700 mgSodium
1894 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
77 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
88 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.
Stir in the chickpeas, crushed tomatoes, and dried mixed herbs, simmering the mixture to develop the flavors.
Incorporate the cooked pasta into the sauce, season with black pepper, and serve topped with grated Parmesan cheese.
36
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Italian
Italian