Ny Times Pasta With Broccoli And Chickpeas Recipe

Total time: 121 minutes

Keto Friendliness Gauge

Net Carbs are 14% of calories per serving, at 34g per serving. Although the amount is above what's considered keto-friendly, it shouldn't kick you out of ketosis.

How keto-friendly is Ny Times Pasta With Broccoli And Chickpeas? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

Learn more about the keto diet

Explore Nutritional Insights

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Keto & Health Insights for Ny Times Pasta With Broccoli And Chickpeas Recipe

  • Net Carbs are 14% of calories per serving, at 34g per serving. This food is a little higher than what's considered keto-friendly but it falls within a range that won't kick you out of ketosis. Take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Ny Times Pasta With Broccoli And Chickpeas Recipe Nutrition Label

Nutrition Facts

Serving Size: 10 servings   ( 129 g )
Amount Per Serving
Calories: 251
Total Fat: 5g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 3mg
Sodium: 300mg
Total Carbohydrates: 40g
Dietary Fiber: 6g
Sugar: 4g
Protein: 11g
Calcium: 95mg Iron: 2mg
Potassium: 349mg Vitamin A: 22mcg
Vitamin C: 41mg Vitamin D: 0mcg

Ingredients

  • 1 pound broccoli, broken into florets, the stems peeled and cut in small dice
  • Salt
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 1/2 cups cooked chickpeas, or 1 (15-ounce) can, drained and rinsed
  • 3/4 pound fusilli, bow-ties or orecchiette
  • 1/4 cup freshly grated parmesan (optional)

Instructions

Visit Ny Times's website to view the recipe instructions. (Via Edamam)