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.