Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas Recipe | Yummly

Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

HALF BAKED HARVEST(1)
Madeeha: "Used frozen kale. Served with a squeeze of lemon…" Read More
15Ingredients
35Minutes
910Calories
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Ingredients

US|METRIC
  • 1/2 cup extra virgin olive oil
  • 14 ounces chickpeas (drained and patted dry)
  • 3 sprigs fresh rosemary (use less for a less intense flavor)
  • 2 tablespoons lemon zest (thinly sliced, from about 1 lemon)
  • kosher salt
  • black pepper
  • 1 pound linguine (or other long cut pasta)
  • 4 cups cherry tomatoes
  • 3 cloves garlic (smashed)
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon fig preserves (/jam or honey)
  • 3 tablespoons salted butter (optional)
  • 1 bunch Tuscan kale (finely shredded)
  • 1 handful fresh basil (roughly chopped)
  • 2 burrata cheese (balls fresh, at room temperature)
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    NutritionView More

    910Calories
    Sodium24% DV570mg
    Fat60% DV39g
    Protein43% DV22g
    Carbs40% DV121g
    Fiber40% DV10g
    Calories910Calories from Fat350
    % DAILY VALUE
    Total Fat39g60%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol25mg8%
    Sodium570mg24%
    Potassium880mg25%
    Protein22g43%
    Calories from Fat350
    % DAILY VALUE
    Total Carbohydrate121g40%
    Dietary Fiber10g40%
    Sugars11g22%
    Vitamin A40%
    Vitamin C50%
    Calcium10%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Madeeha 2 months ago
    Used frozen kale. Served with a squeeze of lemon juice and grated pecorino instead of burrata - amazing!

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