Campanelle with Summer Vegetables
Leigh Beisch
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
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.
Print
- Yield: serves 4 (serving size: 2 cups)
Nutritional Information
| Calories per serving: | 354 |
|---|---|
| Calories 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 |
| Carbohydrates per serving: | 55g |
| Fiber per serving: | 9g |
| Cholesterol per serving: | 25mg |
| Iron per serving: | 4mg |
| Sodium per serving: | 967mg |
| Calcium per serving: | 234mg |
This Recipe Is
Health
[an error occurred while processing this directive]