Pasta Primavera

By heathergoodman

This pasta dish is full of fresh, spring vegetables. Use small, whole basil leaves or pile up some bigger ones and slice them into thin pieces.

Ingredients

• 8 oz uncooked whole-wheat pasta, linguine
• 1/8 tsp table salt, for cooking pasta (or to taste)
• 4 tsp olive oil, divided
• 8 oz asparagus, woody ends trimmed, cut into 1 1/2- to 2-inch pieces
• 4 oz sugar snap peas, fresh, trimmed, large ones cut in half (about 1 1/3 cups)
• 1 small yellow summer squash, halved lengthwise, sliced into 1/2-inch-thick pieces (about 1 cup)
• 13 3/4 oz canned artichoke hearts, without oil, drained, quartered (about 1 1/2 cups)
• 1 clove(s) (medium) garlic clove(s), chopped
• 1 cup(s) grape tomatoes, halved
• 1/2 cup(s) frozen green peas, thawed
• 1/4 tsp table salt
• 1/4 tsp black pepper
• 1/2 cup(s) basil, fresh, leaves, thinly sliced

Details

Servings 4
Preparation time 25mins
Cooking time 37mins
Adapted from weightwatchers.com

Preparation

Step 1

Bring a large pot of lightly salted water to a boil; add pasta and cook according to package directions.


Meanwhile, heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat; add asparagus, snap peas and squash. Cook vegetables, stirring often, until vegetables are almost crisp-tender, about 4 minutes. Stir in artichoke hearts and garlic; cook and stir over low heat until fragrant, about 1 minute.


Stir in tomatoes, peas, salt and pepper. Scoop out 1/3 cup of pasta cooking water and add it to skillet. Cook, tossing ingredients, until tomatoes soften slightly and vegetables are crisp-tender, about 1 minute.


Drain pasta; return pasta to pot. Add vegetable mixture, basil and remaining 2 teaspoons of oil to pot; toss to mix and coat. Serve immediately. Yields about 2 1/4 cups per serving.