Dinner Tonight: Pasta with Roasted Cauliflower, Chickpeas, and Ricotta Recipe

Dinner Tonight: Pasta with Roasted Cauliflower, Chickpeas, and Ricotta Recipe
8 Ingredients
  • 1/4 cup olive oil
  • 1 head cauliflower, broken into florets
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 cups cubed crusty bread
  • 1 pound pasta, preferable shells
  • Salt and pepper to taste
  • 3 tablespoons fresh chopped parsley
  • 1/2 cup fresh ricotta
Nutrition
277
14% daily value
12 servings
                                       
                                            balanced, low-​sugar, vegetarian
     

Fat

12% 8

Saturated

9% 2

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

14% 42

Carbs (net)

- 38

Fiber

19% 5

Sugars

- 4

Sugars, added

- 0

Protein

20% 10

Cholesterol

2% 5

Sodium

14% 328

Calcium

7% 67

Magnesium

10% 41

Potassium

6% 297

Iron

8% 1

Zinc

10% 1

Phosphorus

21% 149

Vitamin A

2% 17

Vitamin C

25% 23

Thiamin (B1)

8% 0

Riboflavin (B2)

7% 0

Niacin (B3)

8% 1

Vitamin B6

15% 0

Folate equivalent (total)

15% 59

Folate (food)

- 56

Folic acid

- 1

Vitamin B12

1% 0

Vitamin D

7% 1

Vitamin E

6% 1

Vitamin K

23% 28

Sugar alcohols

- 0

Water

- 79
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