Recipe: Linguine with garbanzo beans and arugula
This pasta recipe provides two types of fiber — insoluble fiber from whole-grain pasta and soluble fiber from garbanzo beans. Both are good for your health.
Nutrition Facts
Serving Size: 2 cups
Calories: 349
Serving size
2 cups
Calories
349
Monounsaturated fat
3.5 g
Saturated fat
4 g
Total fat
11 g
Sodium
489 mg
Cholesterol
14 g
Dietary fiber
10 g
Protein
20 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 4)
- 6 ounces whole-grain linguine or spaghetti
- 1/2 tablespoon olive or canola oil
- 1 cup fresh or frozen stir-fry vegetables (onions and green, red and yellow peppers), chopped
- 3 cloves garlic, minced
- 1 can (15 ounces) unsalted garbanzo beans or chickpeas, drained
- 1/4 teaspoon crushed red pepper spice
- 1 lemon, juiced and zested
- 1 cup shredded Parmesan cheese
- 4 ounces (about 4 cups) arugula or baby spinach, coarsely chopped
Directions
In a pot of boiling water, cook linguine for 5 minutes. Set aside 2 cups cooking water then drain.
In a large skillet over medium-low heat, warm the oil. Add stir-fry vegetables and garlic. Cook for 3 minutes.
Add the pasta, saved cooking water, beans, crushed red pepper, lemon zest and lemon juice to skillet. Cook for about 5 minutes or until the pasta is firm to the bite, also called al dente.
Remove pan from the heat. Stir in the cheese and arugula or baby spinach. Toss to combine until arugula or baby spinach is wilted. Serve.
