Green Vegetable Pasta

    (17)
    45 minutes

    Light and quick pasta dish using fresh summer vegetables including green beans, asparagus, broccoli and for something not green, chickpeas.


    16 people made this

    Ingredients
    Serves: 4 

    • 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

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Stir vegetables and basil into pasta then season to taste with salt and pepper. Top with crumbled feta.
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    Reviews and Ratings
    Global Ratings:
    (17)

    Reviews in English (16)

    by
    12

    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)

    by
    12

    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)

    by
    11

    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)

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