Filling Food Tip of the Week: Try a whole wheat blend spaghetti if you are new to whole wheat pasta. It is a great way to enjoy the whole wheat goodness if you are a bit nervous about it :) Let me know what you think.
I can't wait to see you all!
| POINTS® Value: 6 |
| ||8 oz uncooked whole-wheat pasta, linguine|
| ||1/8 tsp table salt, for cooking pasta|
| ||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, trimmed, large ones cut in half (about 1 1/3 cups)|
| ||1 small yellow summer squash, halved lengthwise, sliced into 1/2-inch-thick pieces (about 1 cup)|
| ||13 3/4 oz canned artichoke hearts, without oil, drained, quartered (about 1 1/2 cups)|
| ||1 medium garlic clove(s), chopped|
| ||1 cup(s) grape tomatoes, halved|
| ||1/2 cup(s) frozen green peas, thawed|
| ||1/4 tsp table salt|
| ||1/4 tsp black pepper|
| ||1/2 cup(s) basil, fresh, leaves, thinly sliced|
- Bring a large pot of lightly salted 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 and remaining 2 teaspoons of oil to pot; toss to mix and coat. Serve immediately. Yields about 2 1/4 cups per serving.
- 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.