Shells with Roasted Cauliflower, Chickpeas, and Ricotta

Shells with Roasted Cauliflower, Chickpeas, and Ricotta
8 Ingredients
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • 1 head cauliflower (about 2 pounds), cut into florets
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • Coarse salt and ground pepper
  • 5 ounces crusty bread, cut into 1/2-inch pieces (2 cups)
  • 1 pound medium shells
  • 3 tablespoons chopped fresh parsley
  • 1/2 cup fresh ricotta
Nutrition
320
16% daily value
6 servings
                                       
                                            balanced, high-​fiber
     

Fat

23% 15

Saturated

18% 4

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

13% 39

Carbs (net)

- 30

Fiber

36% 9

Sugars

- 7

Sugars, added

- 0

Protein

27% 13

Cholesterol

4% 11

Sodium

35% 829

Calcium

15% 147

Magnesium

13% 56

Potassium

13% 620

Iron

14% 3

Zinc

13% 1

Phosphorus

28% 196

Vitamin A

4% 34

Vitamin C

84% 76

Thiamin (B1)

16% 0

Riboflavin (B2)

16% 0

Niacin (B3)

14% 2

Vitamin B6

31% 0

Folate equivalent (total)

36% 145

Folate (food)

- 137

Folic acid

- 5

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

11% 2

Vitamin K

55% 66
Comments
 
×