Green Green Pasta
Nutrition :
158 calories,
4.2 stars -
based on 271 reviews
Yield : 4 servings
Ingredients
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1 (8 ounce) package pappardelle pasta2 tablespoons olive oil, divided1 zucchini, halved and sliced1 bunch thin asparagus, cut into 1 1/2-inch lengths1 crown broccoli, cut into florets8 ounces fresh green beans, cut into 1-inch lengths2 green onions, thinly sliced1 (15 ounce) can garbanzo beans, drained and rinsed2 tablespoons reserved pasta water1 tablespoon chopped fresh basilsalt and pepper to tasteΒΌ cup crumbled feta cheese
Directions
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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.
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