Campanelle with Summer Vegetables

campanelle-veggies Leigh Beisch


  • 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


  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.

  • Yield: serves 4 (serving size: 2 cups)

Nutritional Information

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

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