FINALLY, a post about food! I know you are excited!
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
Start by boiling water for your pasta. We couldn't find pappardelle pasta, so we just used a wide noodle pasta and it was just fine. You want the pasta to be slightly al dente, so it still has a bit of a crunch. Save a bit of the pasta water when you are draining the noodles. Lastly, use 1 tablespoon of olive oil to coat your noodles after draining. Then, set aside.
While you are waiting on your water to boil, go ahead and heat 1 tablespoon of olive oil in a medium sized skillet. Add your zucchini and when it starts to brown, stir in the asparagus, broccoli and green beans. Keep this party going until those veggies are a beautiful bright green (approximately 3 minutes). Then, add your green onions and garbanzo beans. Keep those cookin' a couple more minutes and then add your reserved pasta water. Turn down your heat and cover skillet until the garbanzo beans are cooked through and your veggies are tender.
Lastly, stir the veggies and fresh basil into your pasta, season with salt/pepper and add your crumbled feta cheese...and voila!
This really was a refreshing dinner! Enjoy!
