Pasta Primavera

Quite simple and tasty. I like this dish because of the heaping portions! And there are so many veggies in it, you can knock out 2 veggie servings. You can use any pasta, I just happened to come across some cute, colorful corkscrew pasta that is made with veggies. I also topped mine with some grated parmigiano reggiano. It's a vegetarian dish; the husband ate it with a piece of Italian turkey sausage and cleaned his plate.

The recipe is from Weight Watchers:

Pasta Primavera

Serves 4 @ 6 points; 2 1/4 cup serving size

Ingredients:

8 oz. uncooked whole wheat pasta

1/8 tsp salt

4 tsp olive oil, divided

8 oz asparagus, cut into chunks

4 oz sugar snap peas

1 small yellow summer squash, sliced into half moons

1 can quartered artichoke hearts in water, drained

1 clove garlic, minced

1 cup grape tomatoes, quartered

1/2 cup frozen peas

1/4 tsp salt

1/4 tsp pepper

1/2 cup fresh basil (I used a couple dashes of dried basil)

Bring a large pot of water to boil. Salt the water with 1/8 tsp salt. Add pasta and cook according to directions. Save 1/3 cup pasta water.

Heat 2 tsp olive oil in a large skillet over medium high heat; add asparagus, squash and sugar snap peas. Cook, stirring often, until almost crisp tender - about 4 minutes. Stir in artichoke hearts and olives, cook over low heat, stirring, 1 minute.

Add pasta, 1/3 cup pasta water, and basil to the vegetable mixture. Toss to coat. Serve immediately.