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This recipe provides insoluble fiber (from whole-grain pasta) and soluble fiber (from garbanzo beans). Both are good for your health.
Cook linguine for 5 minutes in boiling water. Drain, reserving 2 cups cooking water.
In a large skillet, heat oil over medium-low heat. Add stir-fry vegetables and garlic. Cook for 3 minutes.
Add the pasta, reserved cooking water, chickpeas, crushed red pepper, lemon zest and lemon juice to skillet. Cook for about 5 minutes or until the pasta is al dente.
Remove pan from the heat and stir in the cheese and arugula or baby spinach. Toss to combine until arugula or baby spinach is wilted. Serve.
Total carbohydrate: 51 g
Cholesterol: 18 mg
Dietary fiber: 9 g
Monounsaturated fat: 3 g
Protein: 20 g
Saturated fat: 4 g
Serving size: About 1 1/2 cups
Sodium: 459 mg
Total fat: 10 g
Dairy foods (low-fat or fat-free): 1
Grains and grain products: 3
Meats, poultry and fish: 1
Meat and meat substitutes: 1
Nonstarchy vegetables: 2
Protein and dairy: 1
Last Updated Jul 18, 2015