- 1 (8 ounce) package pappardelle pasta
- 2 tablespoons olive oil, divided
- 1 zucchini, halved and sliced
- 1 bunch thin asparagus, cut into 1 1/2-inch lengths
- 1 crown broccoli, cut into florets
- 8 ounces fresh green beans, cut into 1-inch lengths
- 2 green onions, thinly sliced
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 2 tablespoons reserved pasta water
- 1 tablespoon chopped fresh basil
- salt and pepper to taste
- 1/4 cup crumbled feta cheese
- Bring a large pot of lightly salted water to boil. Add pappardelle, and cook until al dente, 8 to 10 minutes. Drain, reserving some pasta water. Coat with 1 tablespoon olive oil; set aside.
- Meanwhile, heat 1 tablespoon olive oil in a large non-stick skillet over medium high heat. Add zucchini; cook and stir until zucchini begins to brown around the edges but is still firm. Stir in asparagus, broccoli, and green beans; continue to cook until vegetables turn bright green in color, about 3 minutes. Add green onions and garbanzo beans; cook and stir until vegetables are lightly browned around the edges.
- Add reserved pasta water to vegetables. Cover skillet; reduce heat to low and simmer until garbanzos are heated through and vegetables are just tender. Stir vegetables and basil into pasta; season to taste with salt and pepper, and top with crumbled feta.
06/10/2019
recipepes.com
green green pasta, recipe
PT15M
PT1H
5
455 calories
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