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Categories:
whole wheat pasta olive oil sugar snap peas summer hearts garlic grape tomatoes frozen green pea salt black pepper fresh basil
Viewed: 35 - Published at: 5 years agoIngredients
- 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
Method
- Bring a large pot of 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, an remaining 2 teaspoons of oil to pot, toss to mix and coat.
- Serve immediately.
