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Campanelle with Summer Vegetables

Leigh Beisch
Yield serves 4 (serving size: 2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.