Pasta Primavera

By deedavis

Course: main meals
PointsPlus™ Value: 8
Servings: 4
Preparation Time: 25 min
Cooking Time: 12 min
Level of Difficulty: Easy

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

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.