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Pasta Primavera




Source of Recipe


Marla


Recipe Introduction


This easy-to-put-together pasta dish contains lots of fresh vegetables to celebrate the spring harvest. Relish all the fabulous flavors now that the ground has thawed.



List of Ingredients




Weight Watchers Pasta Primavera


8 oz uncooked whole-wheat pasta, linguine
4 tsp olive oil, divided
8 oz asparagus, woody ends trimmed, cut into 1 1/2- to 2-inch pieces
4 oz sugar snap peas, fresh, stem ends trimmed, large ones cut in half (about 1 1/3 cups)
1 small yellow summer squash, halved lengthwise, sliced crosswise into 1/2-inch-thick pieces (about 1 cup)
13 3/4 oz canned artichoke hearts, without oil, drained and quartered (about 1 1/2 cups)
1 medium garlic clove(s), chopped
1 cup grape tomatoes, halved
1/2 cup frozen green peas, thawed
1/4 tsp table salt
1/4 tsp black pepper
1/2 cup basil, fresh, leaves, thinly sliced



Recipe



Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions without added salt or fat.

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.

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.

POINTS® Value | 6
Servings | 4