Light and quick pasta dish using fresh summer vegetables including green beans, asparagus, broccoli and for something not green, chickpeas.
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. - 30 Oct 2010 (Review from Allrecipes USA and Canada)
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. - 28 Jul 2009 (Review from Allrecipes USA and Canada)
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. - 12 Nov 2009 (Review from Allrecipes USA and Canada)