Campanelle with Summer Vegetables

Leigh Beisch
serves 4 (serving size: 2 cups)


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8 ounces campanelle (bellflower-shaped pasta)
4 cups broccoli florets
2 cups (1-inch) sliced asparagus (about 1 pound)
1 medium zucchini, halved and thinly sliced (about 1 pound)
1 cup frozen green peas
1 cup (4 ounces) crumbled feta with peppercorns, or plain
1 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon lemon juice
1 teaspoon grated fresh lemon rind


Bring a large saucepan of water to a boil. Cook pasta for 3 minutes. Add broccoli and asparagus; cook 2 minutes. Add zucchini and peas; cook 2 minutes. Drain pasta and vegetables using a colander over a bowl, reserving 1/4 cup pasta water.

Place feta in a large bowl. Pour 1/4 cup cooking liquid over cheese and stir until cheese is slightly melted. Add pasta mixture and remaining ingredients; toss well. Serve immediately.

Created date

October 2003

Nutritional Information

Calories 354
Caloriesfromfat 19 %
Fat 7 g
Satfat 4 g
Monofat 1 g
Polyfat 1 g
Protein 18 g
Carbohydrate 55 g
Fiber 9 g
Cholesterol 25 mg
Iron 4 mg
Sodium 967 mg
Calcium 234 mg