1 bunch asparagus cut into 1 1/2-inch lengths thin
1 crown broccoli cut into florets
15 ounce garbanzo beans drained and rinsed canned
0.3 cup feta cheese crumbled
1 tablespoon basil fresh chopped
8 ounces green beans fresh cut into 1-inch lengths
2 green onions thinly sliced
2 tablespoons olive oil divided
8 ounce pappardelle pasta
2 tablespoons reserved pasta water
4 servings salt and pepper to taste
1 zucchini halved sliced
Equipment
frying pan
pot
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.
