Light and quick pasta dish using fresh summer vegetables.
Provided by UrsulaMarie
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- 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 Facts : Calories 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, Sodium 339.9 mg, Sugar 4.9 g
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