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Arugula Salad with Penne, Chickpeas, and Sun Dried Tomatoes
KRISTINE'S KITCHEN10Ingredients
30Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 oz. whole wheat penne pasta
- 3 cups baby arugula (be sure to use baby arugula as it has a milder flavor)
- 1/4 cup sun dried tomatoes (chopped)
- 1 cup chickpeas (canned, rinsed and drained)
- 2/3 cup mozzarella cheese (cut into small cubes)
- 2 Tbsp. extra-virgin olive oil
- 1 1/2 Tbsp. balsamic vinegar
- 4 Tbsp. parmigiano reggiano (freshly shaved or grated)
- ground black pepper
- salt
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium640mg27% |
| Potassium380mg11% |
| Protein16g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber6g24% |
| Sugars3g |
| Vitamin A10% |
| Vitamin C10% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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