Campanelle with Summer Vegetables

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

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

Directions:

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.

By RecipeOfHealth.com