Z-Campanelle with Summer Vegetables

By á-5886

Yield: serves 4 (serving size: 2 cups)
Review this recipe

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

Ingredients

• Ingredients
• 8 ouncescampanelle (bellflower-shaped pasta)
• 4 cupsbroccoli florets
• 2 cups(1-inch) sliced asparagus (about 1 pound)
• 1 medium zucchini, halved and thinly sliced (about 1 pound)
• 1 cupfrozen green peas
• 1 cup(4 ounces) crumbled feta with peppercorns, or plain
• 1 teaspoonsalt
• 1/2 teaspoondried oregano
• 1 tablespoonlemon juice
• 1 teaspoongrated fresh lemon rind

Preparation

Step 1

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