Green Green Pasta Recipe -
Green Green Pasta Recipe
  • READY IN 45 mins

Green Green Pasta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2010

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.

Most Helpful Critical Review
Nov 13, 2009

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.

Jul 31, 2009

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.

Sep 03, 2010

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

Oct 06, 2009

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!

Jul 27, 2009

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.

Jun 15, 2009

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!

Mar 21, 2011

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.


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  • Calories
  • 429 kcal
  • 21%
  • Carbohydrates
  • 69.1 g
  • 22%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 11.4 g
  • 46%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 437 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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