Penn Herb Wellness Guide
Pesto Pasta with Garbanzo Beans and Olives
Kath Younger
Vegetarian pasta made with pantry staples.
Ingredients
- 1 lb whole wheat spaghetti
- 1 can garbanzo beans, drained and rinsed
- 1/3 cup prepared pesto
- 1/3 cup kalamata olives
- 1/3 cup fresh parsley, chopped
- 1 1/2 oz Parmesan cheese for garnish
- Salt and pepper to taste
Directions
- Cook pasta according to package.
- Meanwhile, drain and rinse garbanzo beans.
- Drain olives.
- Thaw pesto, if necessary.
- Toss pasta with garbanzo beans, olives, and pesto and top with Parmesan and parsley to taste. Season with salt and pepper.
Nutrition Facts
Calories 720
Calories from Fat 179 (25%)
(31%)Total Fat 20g
(23%)Saturated Fat 5g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
(5%)Cholesterol 15mg
(39%)Sodium 931mg
(15%)Potassium 535mg
Total Carbohydrate 113g
(21%)Dietary Fiber 5g
Sugars 0g
Sugar Alcohols 0g
(59%)Protein 29g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.