One-Pan Orecchiette with Chickpeas and Olives recipes

One-Pan Orecchiette with Chickpeas and Olives recipes
12 Ingredients
  • 12 ounces orecchiette
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 1/2 cup Kalamata olives, pitted
  • 2 tablespoons tomato paste
  • 3 cloves garlic, thinly sliced
  • 1 6-inch sprig rosemary
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 1/4 teaspoon red-pepper flakes, plus more for serving
  • coarse salt
  • freshly ground pepper
  • 1/2 cup grated Parmigiano-Reggiano (about 1 1/2 ounces), plus more for serving
  • 2 cups baby arugula (about 2 ounces)
Nutrition
632
32% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

29% 19

Saturated

19% 4

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

31% 93

Carbs (net)

- 82

Fiber

45% 11

Sugars

- 8

Sugars, added

- 0

Protein

47% 24

Cholesterol

2% 7

Sodium

25% 598

Calcium

24% 241

Magnesium

22% 90

Potassium

14% 484

Iron

19% 3

Zinc

16% 2

Phosphorus

49% 343

Vitamin A

6% 53

Vitamin C

9% 5

Thiamin (B1)

8% 0

Riboflavin (B2)

8% 0

Niacin (B3)

10% 2

Vitamin B6

16% 0

Folate equivalent (total)

19% 77

Folate (food)

- 77

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

13% 3

Vitamin K

35% 28
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