Photo of Pasta Primavera by WW

Pasta Primavera

Points® value
Total Time
37 min
25 min
12 min
This easy-to-put-together pasta dish contains lots of fresh vegetables to celebrate the spring harvest.


Uncooked whole wheat pasta

8 oz, linguine

Olive oil

4 tsp(s), divided


8 oz, woody ends trimmed, cut into 1 1/2- to 2-inch pieces

Uncooked sugar snap peas

4 oz, fresh, stem ends trimmed, large ones cut in half (about 1 1/3 cups)

Yellow summer squash

1 small, halved lengthwise, sliced crosswise into 1/2-inch-thick pieces (about 1 cup)

Canned artichoke hearts without oil

13¾ oz, drained and quartered (about 1 1/2 cups)


1 clove(s), large, chopped

Grape tomatoes

1 cup(s), halved

Frozen green peas

½ cup(s), thawed

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es)

Fresh basil

½ cup(s), fresh, leaves, thinly sliced


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions without added salt or fat.
  2. Meanwhile, heat 2 teaspoons of oil in a large nonstick skillet; 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 and remaining 2 teaspoons of oil to pot; toss to mix and coat. Serve immediately. Yields about 2 1/4 cups per serving.


We used frozen peas and canned artichoke hearts to cut back on preparation time but if you don’t mind the extra prep work, you can substitute 1/2 cup of shelled fresh peas for the frozen peas and 6 steamed, fresh artichoke hearts, for the canned ones.