Green Green Pasta

Fresh asparagus, green beans, basil, and broccoli combine with garbanzos in this green, green vegetarian pasta dish.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 429 Calories

Ingredients

• salt and pepper to taste
• 1 tablespoon chopped fresh basil
• 2 green onions, thinly sliced
• ¼ cup crumbled feta cheese
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 2 tablespoons olive oil, divided
• 1 zucchini, halved and sliced
• 1 (8 ounce) package pappardelle pasta
• 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 tablespoons reserved pasta water

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.