CAMPANELLE PASTA RECIPE RECIPES

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CAMPANELLE PASTA WITH SWEET CORN, TOMATOES AND BASIL ...



Campanelle Pasta with Sweet Corn, Tomatoes and Basil ... image

This recipe was inspired by a pasta dish served at Al Forno restaurant in Providence, Rhode Island. There, ears of corn are blanched, then the kernels are...

Provided by 177MILKSTREET.COM

Total Time 30 minutes

Yield 4 Servings

Number Of Ingredients 8

CAMPANELLE WITH SUMMER VEGETABLES RECIPE | MYRECIPES



Campanelle with Summer Vegetables Recipe | MyRecipes image

Provided by MyRecipes

Yield serves 4 (serving size: 2 cups)

Number Of Ingredients 10

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
½ teaspoon dried oregano
1 tablespoon lemon juice
1 teaspoon grated fresh lemon rind

Steps:

  • 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.

Nutrition Facts : Calories 354 calories, CarbohydrateContent 55 g, CholesterolContent 25 mg, FatContent 7 g, FiberContent 9 g, ProteinContent 18 g, SaturatedFatContent 4 g, SodiumContent 967 mg

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