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Ingredients
US|METRIC
12 SERVINGS
- 16 oz. gluten-free pasta (2 8-oz boxes)
- 15 oz. chickpeas (or cannellini beans, rinsed and drained)
- 15 oz. kidney beans (rinsed and drained)
- 1 green bell pepper (large, or 2 small, seeded and diced)
- 1 cup sun dried tomatoes (julienned, lightly packed, see note)
- 1/2 cup pitted black olives (sliced)
- 2/3 cup Italian dressing (fat-free or lite, DIY version here)
- 2 tsp. dried oregano leaves
- 1/4 cup toasted pine nuts (omit to keep McDougall-friendly)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium420mg18% |
| Potassium410mg12% |
| Protein10g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A2% |
| Vitamin C40% |
| Calcium4% |
| 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.
Notes
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