Green Green Pasta

Green Green Pasta

UrsulaMarie

"Light and quick pasta dish using fresh summer vegetables."
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Ingredients

45 m servings 429 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 69.1g
  • 22%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 16
  1. 17 Ratings

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Most helpful positive review

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, pe...

Most helpful critical review

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 noo...

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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, pe...

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 fe...

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 noo...

This was a very refreshing dish and my family loved it even with all the green veggies.

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 dri...

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.

Good, not great. A little bland. We did try adding chicken broth instead of pasta water and some garlic, but still missing something...

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