12 Ingredients
  • Kosher salt
  • 12 ounces penne pasta (preferably spinach-flavored)
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 yellow bell pepper, cut into-inch strips
  • 1 15-ounce can chickpeas, drained and rinsed
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup pitted kalamata olives, rinsed and chopped
  • 5 cups baby arugula (about 3 ounces)
  • 1 tablespoon fresh oregano
  • Freshly ground pepper
  • 3/4 cup crumbled feta cheese (about 3 ounces)
Nutrition
655
33% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

32% 21

Saturated

27% 5

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

32% 96

Carbs (net)

- 84

Fiber

47% 12

Sugars

- 8

Sugars, added

- 0

Protein

46% 23

Cholesterol

6% 19

Sodium

24% 580

Calcium

26% 257

Magnesium

24% 99

Potassium

12% 561

Iron

23% 4

Zinc

25% 3

Phosphorus

51% 354

Vitamin A

7% 64

Vitamin C

100% 90

Thiamin (B1)

14% 0

Riboflavin (B2)

22% 0

Niacin (B3)

15% 2

Vitamin B6

37% 0

Folate equivalent (total)

27% 110

Folate (food)

- 110

Folic acid

- 0

Vitamin B12

15% 0

Vitamin D

23% 3

Vitamin E

17% 3

Vitamin K

37% 44

Sugar alcohols

- 0

Water

- 167
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