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
256
13% daily value
8 servings
                                       
                                            balanced, high-​fiber, low-​sugar, vegetarian, gluten-​free
     

Fat

16% 10

Saturated

14% 3

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

11% 33

Carbs (net)

- 27

Fiber

21% 5

Sugars

- 1

Sugars, added

- 0

Protein

21% 10

Cholesterol

33% 99

Sodium

17% 405

Calcium

9% 93

Magnesium

7% 29

Potassium

6% 285

Iron

16% 3

Zinc

10% 1

Phosphorus

21% 148

Vitamin A

10% 90

Vitamin C

6% 6

Thiamin (B1)

19% 0

Riboflavin (B2)

17% 0

Niacin (B3)

10% 2

Vitamin B6

27% 0

Folate equivalent (total)

14% 58

Folate (food)

- 58

Folic acid

- 0

Vitamin B12

11% 0

Vitamin D

148% 22

Vitamin E

10% 1

Vitamin K

48% 57

Sugar alcohols

- 0

Water

- 117
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