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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Light and quick pasta dish using fresh summer vegetables. 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 |
1/4 cup crumbled feta cheese |
Directions:
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.
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.
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.
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