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. 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. 3. 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. 4. Drain pasta, return pasta to pot. Add vegetable mixture, basil, an remaining 2 teaspoons of oil to pot, toss to mix and coat. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
