12 Ingredients
  • 1/4 cup balsamic vinegar
  • 1 garlic clove, minced
  • 3/4 teaspoon Kosher salt, plus more for the pasta water
  • black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 cup olive oil
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 pound fresh mozzarella, chopped into 1/4-inch pieces
  • 1/2 pound pasta shells
  • 1/4 cup grated Parmesan cheese
  • 2 cups chopped arugula
Nutrition
695
35% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

49% 32

Saturated

54% 11

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 3

Carbs

24% 72

Carbs (net)

- 63

Fiber

36% 9

Sugars

- 9

Sugars, added

- 0

Protein

61% 30

Cholesterol

17% 50

Sodium

30% 725

Calcium

46% 459

Magnesium

19% 81

Potassium

8% 381

Iron

16% 3

Zinc

31% 3

Phosphorus

65% 458

Vitamin A

14% 130

Vitamin C

2% 2

Thiamin (B1)

9% 0

Riboflavin (B2)

19% 0

Niacin (B3)

8% 1

Vitamin B6

19% 0

Folate equivalent (total)

19% 76

Folate (food)

- 76

Folic acid

- 0

Vitamin B12

57% 1

Vitamin D

69% 10

Vitamin E

17% 3

Vitamin K

24% 28

Sugar alcohols

- 0

Water

- 129
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