Uncooked whole wheat pasta
8 oz, linguine
⅛ tsp, for cooking pasta (or to taste)
4 tsp, divided
8 oz, woody ends trimmed, cut into 1 1/2- to 2-inch pieces
Uncooked sugar snap peas
4 oz, fresh, trimmed, large ones cut in half (about 1 1/3 cups)
Raw yellow summer squash
1 small, halved lengthwise, sliced into 1/2-inch-thick pieces (about 1 cup)
Canned artichoke hearts without oil
13¾ oz, drained, quartered (about 1 1/2 cups)
1 medium clove(s), chopped
1 cup(s), halved
Frozen green peas
½ cup(s), thawed
½ cup(s), fresh, leaves, thinly sliced
- Bring a large pot of lightly salted 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 and remaining 2 teaspoons of oil to pot; toss to mix and coat. Serve immediately. Yields about 2 1/4 cups per serving.