Campanelle/ 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

METHOD
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.


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