Ww Pasta Primavera

Lizzie Rodriquez's Note:

6 points

• Total Time: 37 mins
• Prep Time: 25 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 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.