Ingredients:
- 1 small summer squash , halved lengthwise, sliced crosswise into 1/2 inch thick pieces (about 1 cup)
Directions:
- Bring a large pot of 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, an remaining 2 teaspoons of oil to pot, toss to mix and coat. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.6 Kcal (1028 kJ) | ||
| Calories from fat | 116.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.91g | 20% | |
|---|---|---|---|
| Sodium | 235.56mg | 10% | |
| Potassium | 512.81mg | 11% | |
| Total Carbs | 27.34g | 9% | |
| Sugars | 6.14g | 25% | |
| Dietary Fiber | 7.87g | 31% | |
| Protein | 5.4g | 11% | |
| Vitamin C | 28.3mg | 47% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 32.3mg | 180% | |
| Calcium | 146mg | 15% | |
| Amount Per 100 g | |||
| Calories | 75.51 Kcal (316 kJ) | ||
| Calories from fat | 35.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 20% | |
|---|---|---|---|
| Sodium | 72.43mg | 10% | |
| Potassium | 157.67mg | 11% | |
| Total Carbs | 8.41g | 9% | |
| Sugars | 1.89g | 25% | |
| Dietary Fiber | 2.42g | 31% | |
| Protein | 1.66g | 11% | |
| Vitamin C | 8.7mg | 47% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 9.9mg | 180% | |
| Calcium | 44.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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