Campanelle 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
  • + 3 more ingredients
    • ½ teaspoon dried oregano
    • 1 tablespoon lemon juice
    • 1 teaspoon grated fresh lemon rind

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View full recipe at SpringPad

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