Green Green Pasta

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (8 ounce) package pappardelle pasta
• 2 tablespoons olive oil, divided
• 1 zucchini, halved and sliced
• 1 bunch thin asparagus, cut into 1 1/2-inch lengths
• 1 crown broccoli, cut into florets
• 8 ounces fresh green beans, cut into 1-inch lengths
• 2 green onions, thinly sliced
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 2 tablespoons reserved pasta water
• 1 tablespoon chopped fresh basil
• salt and pepper to taste
• 1/4 cup crumbled feta cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil. Add the pappardelle and cook until just tender, about 9 to 11 minutes. Before draining, reserve 2 tablespoons of the pasta water, then drain the pasta.

2. While the pasta cooks, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and asparagus and cook, stirring, for 4 to 5 minutes until bright green and just tender. Transfer to a bowl.

3. Add the remaining 1 tablespoon olive oil to the skillet. Add the broccoli florets and green beans and cook over medium-high heat for 5 to 6 minutes, stirring often, until crisp-tender.

4. Add the garbanzo beans and green onions to the skillet and cook for 2 minutes, stirring, to warm the beans through.

5. Return the zucchini and asparagus to the skillet. Add the drained pappardelle, the reserved 2 tablespoons pasta water, and the chopped basil. Toss over medium heat for 1 to 2 minutes until the pasta is coated and glossy.

6. Season with salt and pepper to taste. Divide among four bowls and top each with crumbled feta cheese. Serve warm.