Campanelle with Summer Vegetables

By MJH

Pasta with summer vegetables

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

Step 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.

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.