Servings: 4 

For broccolini and zucchini:
1 bunch Red Dog broccolini, roughly chopped
2 medium Red Dog zucchini, quartered lengthwise and sliced 1/4-inch-thick
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

For pasta:
8 ounces fusilli

For vinaigrette:
Juice of 1 lemon
1 teaspoon white wine vinegar
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

For salad:
2 Red Dog green onions, thinly sliced
1 tablespoon chopped parsley
1/4 cup crumbled feta

Preheat the oven to 400 degrees F.

Toss the broccolini and zucchini with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper on a sheet pan and spread into a single layer. Roast for 20-25 minutes until the broccolini is crisp at the edges and the zucchini is tender.

While the broccolini and zucchini are in the oven, cook the fusilli according to package instructions. Drain and rinse with cold water.

For the vinaigrette, whisk together the lemon juice, white wine vinegar, 3 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a large bowl. Stir in the broccolini, zucchini, pasta, scallions, parsley and feta. Season to taste with salt and pepper.