Ww Pasta Primavera

12 ingredients
10 steps

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 34 ounces canned artichoke hearts, without oil, drained and quartered (about 1 1/2 cups)
  • 1 medium garlic clove, chopped
  • 1 cup grape tomatoes, halved
  • 12 cup frozen green pea, thawed
  • 14 teaspoon salt
  • 14 teaspoon black pepper
  • 12 cup fresh basil, thinly sliced

Directions

  1. 1
    Bring a large pot of water to a boil, add pasta and cook according to package directions.
  2. 2
    Meanwhile, heat 2 teaspoons of oil in a large nonstick skillet over medium high heat, add asparagus, snap peas and squash.
  3. 3
    Cook vegetables, stirring often, until vegetables are almost crisp tender, about 4 minutes.
  4. 4
    Stir in artichoke hearts and garlic, cook and stir over low heat until fragrant, about 1 minute.
  5. 5
    Stir in tomatoes, peas, salt and pepper.
  6. 6
    Scoop out 1/3 cup of pasta cooking water and add it to skillet.
  7. 7
    Cook, tossing ingredients, until tomatoes soften slightly and vegetables are crisp-tender, about 1 minute.
  8. 8
    Drain pasta, return pasta to pot.
  9. 9
    Add vegetable mixture, basil, an remaining 2 teaspoons of oil to pot, toss to mix and coat.
  10. 10
    Serve immediately.

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