“Light and quick pasta dish using fresh summer vegetables.” - by UrsulaMarie
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 429 cal
- 21%
- Fat
- 10.9 g
- 17%
- Carbs
- 69.1 g
- 22%
Based on a 2,000 calorie diet
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Reviews (14)
Rate This Recipe
"Very good! I left out the extra pasta water, but it was plenty moist. We didn't have zucchini and can't eat cheese, so I left those out as well. It was very flavorful even with just salt, pepper a..." See morend basil. I threw the pasta and veggies together and let them sit in a covered dish for 30 minutes while we went trick or treating and it was perfect when we got back, still warm and flavors well blended."
D French
"I did not care for this recipe at all. The garbanzo beans smelled really awful and I had to extract all of them from the vegie mixture. Also the vegie mixture was pretty bland and dry. The noodles w..." See moreere good I couldn't get them to mix into the vegies so I kept them separate."
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