Ww Pasta Primavera

• 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

1. Bring a large pot of water to a boil, add pasta and cook according to package directions.
2. Meanwhile, heat 2 teaspoons of oil in a large nonstick skillet over medium high heat, add asparagus, snap peas and squash.
3. Cook vegetables, stirring often, until vegetables are almost crisp tender, about 4 minutes.
4. Stir in artichoke hearts and garlic, cook and stir over low heat until fragrant, about 1 minute.
5. Stir in tomatoes, peas, salt and pepper.
6. Scoop out 1/3 cup of pasta cooking water and add it to skillet.
7. Cook, tossing ingredients, until tomatoes soften slightly and vegetables are crisp-tender, about 1 minute.
8. Drain pasta, return pasta to pot.
9. Add vegetable mixture, basil, an remaining 2 teaspoons of oil to pot, toss to mix and coat.
10. Serve immediately.

whole wheat pasta, olive oil, sugar snap peas, summer, hearts, garlic, grape tomatoes, frozen green pea, salt, black pepper, fresh basil

Taken from www.food.com/recipe/ww-pasta-primavera-394179 (may not work)