7

Pasta Primavera

Total Time
37 min
Prep
25 min
Cook
12 min
Serves
4
Difficulty
Easy
This pasta dish is full of fresh, spring vegetables. Use small, whole basil leaves or pile up some bigger ones and slice them into thin pieces.
Ingredients

uncooked whole wheat pasta

8 oz, linguine

table salt

tsp, for cooking pasta (or to taste)

olive oil

4 tsp, divided

uncooked asparagus

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)

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)

garlic clove(s)

1 medium clove(s), chopped

grape tomatoes

1 cup(s), halved

frozen green peas

½ cup(s), thawed

table salt

¼ tsp

black pepper

¼ tsp

basil

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

Instructions

  1. Bring a large pot of lightly salted 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 and remaining 2 teaspoons of oil to pot; toss to mix and coat. Serve immediately. Yields about 2 1/4 cups per serving.
Notes
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.

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