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Campanelle with Summer Vegetables
![campanelle-veggies](public://styles/420x420/public/styles/main/public/campanelle-hl-522037-x.jpg)
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.
- :
- 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 |