Pasta primavera
6
Points®
Total Time
37 min
Prep
25 min
Cook
12 min
Serves
4
Difficulty
Easy
This pasta dish is full of fresh, spring vegetables, like asparagus, snap peas, and summer squash, and is fun and colorful and extremely delicious. Use small, whole basil leaves or pile up some bigger ones and slice them into thin pieces so it doesn't overwhelm the rest of the ingredients. We also call for frozen peas and canned artichoke hearts to cut back on the 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. It makes quite a difference for a recipe that celebrates the best of bountiful spring produce.
Ingredients
Uncooked whole wheat pasta
8 oz, linguine
Table salt
⅛ tsp, for cooking pasta (or to taste)
Olive oil
4 tsp, divided
Asparagus
8 oz, woody ends trimmed, cut into 1 1/2- to 2-inch pieces
Sugar snap peas
4 oz, fresh, trimmed, large ones cut in half (about 1 1/3 cups)
Uncooked yellow summer squash
1 small, halved lengthwise, sliced into 1/2-inch-thick pieces (about 1 cup)
Canned artichoke hearts, drained
13¾ oz, drained, quartered (about 1 1/2 cups)
Garlic
1 clove(s), chopped
Grape tomatoes
1 cup(s), halved
Frozen green peas
½ cup(s), thawed
Table salt
¼ tsp
Black pepper
¼ tsp
Fresh basil
½ cup(s), fresh, leaves, thinly sliced