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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 172.4
  • Total Fat: 5.5 g
  • Cholesterol: 13.4 mg
  • Sodium: 220.4 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 5.4 g
  • Protein: 7.4 g

View full nutritional breakdown of Green Pasta calories by ingredient
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Green Pasta

Submitted by: CMCRISWELL


Number of Servings: 8

Ingredients

    1 (8 ounce) package spinach or tri-color 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


1. Bring a large pot of lightly salted water to boil. Add pappardelle, 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 skillet over medium high heat. Add zucchini; cook and stir until zucchini begins to brown around the edges but is still firm. Stir in asparagus, broccoli, and green beans; continue to cook until vegetables turn bright green in color, about 3 minutes. Add green onions and garbanzo beans; cook and stir until vegetables are lightly browned around the edges.
3. Add reserved pasta water to vegetables. Cover skillet; reduce heat to low and simmer until garbanzos are heated through and vegetables are just tender. Stir vegetables and basil into pasta; season to taste with salt and pepper, and top with crumbled feta.



Number of Servings: 8

Recipe submitted by SparkPeople user CMCRISWELL.






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