Directions:
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.73 Kcal (518 kJ) | ||
| Calories from fat | 82.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.19g | 14% | |
|---|---|---|---|
| Cholesterol | 8.34mg | 3% | |
| Sodium | 124.14mg | 5% | |
| Potassium | 165.37mg | 4% | |
| Total Carbs | 7.87g | 3% | |
| Sugars | 2.46g | 10% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 3.4g | 7% | |
| Vitamin C | 8.9mg | 15% | |
| Iron | 0.9mg | 5% | |
| Calcium | 76.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 122.91 Kcal (515 kJ) | ||
| Calories from fat | 82.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.13g | 14% | |
|---|---|---|---|
| Cholesterol | 8.29mg | 3% | |
| Sodium | 123.32mg | 5% | |
| Potassium | 164.28mg | 4% | |
| Total Carbs | 7.82g | 3% | |
| Sugars | 2.44g | 10% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 3.38g | 7% | |
| Vitamin C | 8.8mg | 15% | |
| Iron | 0.9mg | 5% | |
| Calcium | 75.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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