Photo: Eaters Collective
Green Green Pasta
12 ingredients
15 min + 30 min
4 servings
openrecipes
"Light and quick pasta dish using fresh summer vegetables."
Estimated Nutrition (whole recipe, rough)
632
Calories
26g
Protein
25g
Fat
82g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Green Beans | 1 cup (100g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes