green green pasta

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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.