Light and quick pasta dish using fresh summer vegetables including green beans, asparagus, broccoli and for something not green, chickpeas.
250g pappardelle pasta (broad fettuccine)
2 tablespoons olive oil, divided
1 zucchini, halved and sliced
1 bunch thin asparagus, cut into 4cm lengths
1 crown broccoli, cut into florets
250g fresh green beans, cut into 2cm lengths
2 spring onions, thinly sliced
1 (400g) tin chickpeas, drained and rinsed
2 tablespoons reserved pasta water
1 tablespoon diced fresh basil
1 pinch salt and pepper, to taste
1/4 cup crumbled feta cheese
Preparation:15min › Cook:30min › Ready in:45min
Bring a large pot of lightly salted water to boil. Add pasta 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 frypan over medium high heat. Add zucchini then cook and stir until zucchini begins to brown around the edges but is still firm.
Stir in asparagus, broccoli and green beans then continue to cook until vegetables turn bright green in colour; about 3 minutes. Add spring onions and chickpeas then cook and stir until vegetables are lightly browned around the edges.
Add reserved pasta water to vegetables. Cover frypan then reduce heat to low and simmer until chickpeas are heated through and vegetables are just tender.
Stir vegetables and basil into pasta then season to taste with salt and pepper. Top with crumbled feta.