- Total Time
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.
uncooked whole wheat pasta8 oz, linguine
table salt⅛ tsp, for cooking pasta (or to taste)
olive oil4 tsp, divided
uncooked asparagus8 oz, woody ends trimmed, cut into 1 1/2- to 2-inch pieces
uncooked sugar snap peas4 oz, fresh, trimmed, large ones cut in half (about 1 1/3 cups)
yellow summer squash1 small, halved lengthwise, sliced into 1/2-inch-thick pieces (about 1 cup)
canned artichoke hearts without oil13 ¾ oz, drained, quartered (about 1 1/2 cups)
garlic clove(s)1 clove(s), medium, chopped
grape tomatoes1 cup(s), halved
frozen green peas½ cup(s), thawed
table salt¼ tsp
black pepper¼ tsp
basil½ 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.