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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 4 |
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6 points Ingredients:
8 ounces uncooked whole wheat pasta, linguine |
4 teaspoons olive oil, divided |
8 ounces asparagus, woody ends trimmed, cut into 1 1/2 to 2 inch pieces |
4 ounces sugar snap peas, fresh, stem ends trimmed, large ones cut in half (about 1 1/2 cup) |
1 small summer squash, halved lengthwise, sliced crosswise into 1/2 inch thick pieces (about 1 cup) |
13 3/4 ounces canned artichoke hearts, without oil, drained and quartered (about 1 1/2 cups) |
1 medium garlic clove, chopped |
1 cup grape tomatoes, halved |
1/2 cup frozen green pea, thawed |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup fresh basil, thinly sliced |
Directions:
1. Bring a large pot of water to a boil, add pasta and cook according to package directions.
2. 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.
3. 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.
4. 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.
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