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Home Health Library Recipes Recipe: Linguine with garbanzo beans and arugula

Recipe: Linguine with garbanzo beans and arugula

Nutrition Facts

Serving Size 2 cups
Calories 349

Amount Per Serving
Monounsaturated fat 3.5 g
Saturated fat 4 g
Total fat 11 g
Sodium 489 mg
Cholesterol 14 g
Dietary fiber 10 g
Protein 20 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This pasta recipe provides two types of fiber — insoluble fiber from whole-grain pasta and soluble fiber from garbanzo beans. Both are good for your health.

Ingredients

(Serves 4)
  • 6 ounces whole-grain linguine or spaghetti
  • 1/2 tablespoon olive or canola oil
  • 1 cup fresh or frozen stir-fry vegetables (onions and green, red and yellow peppers), chopped
  • 3 cloves garlic, minced
  • 1 can (15 ounces) unsalted garbanzo beans or chickpeas, drained
  • 1/4 teaspoon crushed red pepper spice
  • 1 lemon, juiced and zested
  • 1 cup shredded Parmesan cheese
  • 4 ounces (about 4 cups) arugula or baby spinach, coarsely chopped

Directions

In a pot of boiling water, cook linguine for 5 minutes. Set aside 2 cups cooking water then drain.

In a large skillet over medium-low heat, warm the oil. Add stir-fry vegetables and garlic. Cook for 3 minutes.

Add the pasta, saved cooking water, beans, crushed red pepper, lemon zest and lemon juice to skillet. Cook for about 5 minutes or until the pasta is firm to the bite, also called al dente.

Remove pan from the heat. Stir in the cheese and arugula or baby spinach. Toss to combine until arugula or baby spinach is wilted. Serve.

Last Updated: July 27th, 2024