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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 1 |
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Ingredients:
12 ounces farfalle pasta |
4 cups broccoli florets |
1 lb asparagus, cut in 1 inch pieces |
1 lb zucchini, cut in half lengthwise then in 1/2 inch slices |
1 cup frozen peas |
1 bunch watercress, stems removed |
8 ounces crumbled feta cheese |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1 tablespoon lemon juice |
1 teaspoon lemon, zest of |
Directions:
1. Cook pasta according to package directions.
2. When pasta has 3 minutes left to cook, add the broccoli.
3. Add the asparagus 1 minute later, and the zucchini and peas 1 minute after that.
4. Cook 1 more minute.
5. Scoop out 1 cup of the cooking water and set aside, then drain the pasta and vegetables.
6. Place the watercress in the bottom of the serving bowl.
7. Pour the pasta cooking water over the watercress, then stir in the feta, salt, oregano, lemon juice and lemon zest.
8. Stir the mixture until the liquid becomes slightly thickened and white, and the cheese is in pieces no bigger than about 1/4-inch.
9. Add the pasta and vegetables to the sauce, toss and serve.
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