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Ingredientes
- 1 box whole grain pasta, cooked according to package directions
- 2 tbsp margarine (I use earth balance veggy sticks)
- 2 tbsp flour
- 2 cups pareve vegetable stock
- 1/4 cup almond milk (regular milk, half and half, or cream will also work well)
- 1 cup low fat part skim ricotta
- 1 cup shredded or pulsed parmesan reggiano cheese (plus extra for later)
- 2 oz or 2 slices light muenster or monterey jack cheese
- 1 cup frozen spinach, thawed and squeezed dry (broccoli or cauliflower would also work fine)
- 1 can chickpeas, drained
- 2 tsp salt (or to taste)
- 1 tsp black pepper (or to taste)
View Full Recipe at Classically Kosher
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1027g | |
| Calories 1706 | |
| Calories from Fat 749 | 44% |
| Total Fat 85.84g | 107% |
| Saturated Fat 38.43g | 154% |
| Trans Fat 4.17g | |
| Cholesterol 143mg | 48% |
| Sodium 7087mg | 295% |
| Potassium 2012mg | 57% |
| Total Carbs 166.77g | 44% |
| Dietary Fiber 29.0g | 97% |
| Sugars 28.44g | 19% |
| Protein 76.67g | 123% |
