Recipe by UrsulaMarie
"Light and quick pasta dish using fresh summer vegetables."
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1 (8 ounce) package
olive oil, divided
zucchini, halved and sliced
thin asparagus, cut into 1 1/2-inch lengths
broccoli, cut into florets
fresh green beans, cut into 1-inch lengths
green onions, thinly sliced
1 (15 ounce) can
garbanzo beans, drained and rinsed
reserved pasta water
chopped fresh basil
salt and pepper to taste
crumbled feta cheese
Very good! I left out the extra pasta water, but it was plenty moist. We didn't have zucchini and can't eat cheese, so I left those out as well. It was very flavorful even with just salt, pepper and basil. I threw the pasta and veggies together and let them sit in a covered dish for 30 minutes while we went trick or treating and it was perfect when we got back, still warm and flavors well blended.
I did not care for this recipe at all. The garbanzo beans smelled really awful and I had to extract all of them from the vegie mixture. Also the vegie mixture was pretty bland and dry. The noodles were good I couldn't get them to mix into the vegies so I kept them separate.
I have to admit, I didn't know what pappardelle pasta was so I got the spiral kind. Now I know and I've tried it both ways. This recipe is great no matter what type of pasta you use. The feta really adds just the right finish. We will be making this a regular in our home.
This was a very refreshing dish and my family loved it even with all the green veggies.
This is not only healthy with all the green veggies, it is delicious! I have made it twice now for my family and they really like it. My son adds a little extra feta on his.
This dish is so healthy and delicious. I used butter to fry up the veggies, and totally drown the finished product in feta... mmmmmmmmm... delicious!
Added about 3 TBSP of pesto, 1/4 cup dried cranberries, 1/2 diced jalapeno, 2 green onions. Good, easy, & nutritious. Without additions, think this would have been rather bland.
This was a very pretty dish. I really enjoyed the simplicity of the flavors. A little salt and pepper did wonders. I didn't add the broccoli (seemed like it had enough veggies) I also used dried basil and whole wheat pasta. Both seemed to work just fine. Definately a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Green Green Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 98
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