Campanelle with Summer Vegetables

Ingredients

• 2 cups asparagus sliced (1-inch) ( 1 pound)
• 4 cups broccoli florets 
• 4 ounces feta plain with peppercorns, or crumbled
• 1 tablespoon juice of lemon 
• 1 teaspoon lemon rind fresh grated
• 0.5 teaspoon oregano dried
• 8 ounces campanelle pasta) (bellflower-shaped
• 1 cup peas green frozen
• 1 teaspoon salt 
• 1 pound zucchini halved thinly sliced

Equipment

• bowl
• sauce pan
• colander

Directions

1. Bring a large saucepan of water to a boil. Cook pasta for 3 minutes.
2. Add broccoli and asparagus; cook 2 minutes.
3. Add zucchini and peas; cook 2 minutes.
4. Drain pasta and vegetables using a colander over a bowl, reserving 1/4 cup pasta water.
5. Place feta in a large bowl.
6. Pour 1/4 cup cooking liquid over cheese and stir until cheese is slightly melted.
7. Add pasta mixture and remaining ingredients; toss well.
8. Serve immediately.