9 Ingredients
  • 8 ounce(s) brown rice spaghetti
  • 1 pound(s) asparagus, trimmed and cut into 2-inch pieces
  • 1 tablespoon(s) unsalted butter
  • 4 large eggs, beaten
  • 1 15-ounce can(s) chickpeas, rinsed
  • 1/4 cup(s) grated Parmesan
  • 1/4 cup(s) chopped fresh flat-leaf parsley
  • 2 tablespoon(s) olive oil
  • Kosher salt and black pepper
Nutrition
226
11% daily value
10 servings
                                       
                                            balanced, low-​sugar, vegetarian, gluten-​free
     

Fat

13% 8

Saturated

12% 2

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

10% 30

Carbs (net)

- 25

Fiber

20% 5

Sugars

- 3

Sugars, added

- 0

Protein

18% 9

Cholesterol

26% 79

Sodium

14% 324

Calcium

8% 78

Magnesium

5% 22

Potassium

5% 213

Iron

12% 2

Zinc

8% 1

Phosphorus

17% 119

Vitamin A

8% 72

Vitamin C

5% 5

Thiamin (B1)

15% 0

Riboflavin (B2)

13% 0

Niacin (B3)

8% 1

Vitamin B6

10% 0

Folate equivalent (total)

13% 53

Folate (food)

- 53

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

3% 0

Vitamin E

9% 1

Vitamin K

40% 47
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