Chef Les' Farfalle with Summer Veggies & Lemon Zest

In Foodie Tips & Tidbits by Christine McKellar

whole and sliced zuchinni It’s that time of year to enjoy your fresh summer veggies while you still can. Autumn is near and soon your zucchini will be replaced by festive pumpkins and other hearty winter gourds.

Chef Les Kincaid wowed guests at his recent birthday bashcooked pasta in strainer with a number of delightful gourmet style appetizers, entrees, and side dishes. The pasta lover in me simply had to get the side dish recipe below to share with you–compliments of Chef Les!

Farfalle with Summer Vegetables

½ half pound Farfalle pasta
4 cups broccoli florets
2 cups sliced asparagus (about 1 pound)
1 medium zucchini, halved and thinly sliced
1 cup frozen peas
1 cup crumbled Feta cheese
1 teaspoon sea salt
½ teaspoon dried oregano
1 teaspoon smoked paprika
2 tablespoons lemon juice
½ tablespoon lemon zest

Bring a large saucepan of salted water to boil. Cook pasta 3 minutes. Add broccoli and asparagus; cook 2 minutes. Drain pasta & vegetables using colander over a bowl, reserving ¼ cup pasta water. Place Feta and paprika in large bowl. Pour ¼ cup cooking liquid over cheese and paprika and stir until cheese becomes slightly melted