B
ButterSticks
Guest
Ingredients
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
Instructions
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.
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.
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
Instructions
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.
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.