Pasta Primavera

By LAKoentz

Ingredients

• 2 T canola oil
• 1 clove garlic chopped
• 1 cup thinly slice carrots 2 medium
• 1 cup thinly sliced onions 1 medium
• 1 cup frozen baby peas, rinsed and drained
• 1 cup frozen artichoke hearts thawed
• 1/4 cup reduced-sodium vegetable broth
• 6 oz whole wheat spaghetti
• 1/2 cup slivered fresh basil
• 1/4 cup grated Parmesan or romano cheese

Details

Servings 4

Preparation

Step 1

Prepare the pasta according to package directions for al dente. reserve 1/2 cup of the cooking water before draining

Heat the oil in a deep wide nonstick skillet over medium-high heat for 1 minute. Add the garlic, carrots, and onions. Cook stirring frequently for 5 minutes just until heated. Add the broth. Keep warm over low heat.

Add the pasta and the basil to the skillet and to to combine. add some of the reserved pasta water to moisten if necessary. allow to sit for 1 minute so flavors will blend. Add the cheese and toss. sever immediately