Campanelle with Summer Vegetables

Yield: serves 4 (serving size: 2 cups)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 354
  • Calories from fat: 19%
  • Fat: 7g
  • Saturated fat: 4g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 18g
  • Carbohydrate: 55g
  • Fiber: 9g
  • Cholesterol: 25mg
  • Iron: 4mg
  • Sodium: 967mg
  • Calcium: 234mg

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

Preparation

  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.
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