Nutritional Info

Nutrition Facts

Serving Size 1 (332g)

Calories 855
Calories from Fat 112 (13%)
Amount Per Serving %DIV
Total Fat 12.4g 19%
Saturated Fat 2.8g 14%
Monounsaturated Fat 6g
Polyunsaturated Fat 3.6g
Trans Fat 0.0g
Cholesterol 24.2mg 8%
Sodium 54.3mg 2%
Potassium 1119.9mg 24%
Total Carbohydrate 157.3g 52%
Dietary Fiber 30g 120%
Sugars 39.3g
Protein 25.4g 51%

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Recipe Description
  Red onion is used here for its milder flavor and attractive color.  Sometimes paying attention to the seseemingly small details makes a world of difference to a recipe.  
Prep time
20 min
Cook time
20 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  fresh basil, chopped
1/8 Teaspoon(t)  crushed red pepper flakes
1/4 Teaspoon(t)  pepper, freshly ground
1/2 Teaspoon(t)  kosher salt
1 Cup(c)  cooked chickpeas, rinsed and drained
15 Ounce(oz)  whole tomatoes, drained and chopped
3 Clove(clv)  garlic, minced
1/2 Cup(c)  red onions, sliced
1 Tablespoon(T)  olive oil
1/2 Pound(lb)  small pasta shells
3 Cup(c)  broccoli florets, lightly steamed or blanched



Put a pot of water on to boil.  This can beÂused first to blanch the broccoli and then to cook the shells.  As the pot of water is coming to a boil, heat oil in a large, heavy bottomed pot and saute the onions and garlic over moderate heat until the onions soften and turn golden.  Keep covered between stirrings.  Stir in the broccoli and remaining ingredients.  Simmer gently.  Just before the pasta is finished cooking, scoop out 1/4 cup of the boiling water (use a heat proof glass measuring cup) and add it to the vegetables.  When the pasta is ready, drain and put it in a large pasta serving bowl.  Add the sauce and toss. Top with feta or Romano cheese, if desired.


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