All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

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 ¼ cup crumbled feta cheese

Nutrition Info

428.7 calories carbohydrate: 69.1 g cholesterol: 8.3 mg fat: 10.9 g fiber: 11.4 g protein: 16.8 g saturatedFat: 2.6 g servingSize: - sodium: 339.9 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

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.

4 servings

Light and quick pasta dish using fresh summer vegetables.