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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat pasta	8	ounces	uncooked	821.0013	165.7878	30.6401	6.0781
olive oil	4	teaspoons	divided	159.12	0.0	0.0	18.0
asparagus	8	ounces	trimmed cut	45.3592	8.7997	4.9895	0.2722
sugar snap pea	4	ounces	trimmed cut	100.8667	0.0	22.44	0.5667
summer squash lengthwise	1	halved	sliced	100.8667	0.0	22.44	0.5667
artichoke heart	13 3/4	ounces	canned drained quartered	100.8667	0.0	22.44	0.5667
garlic clove	1		chopped	100.8667	0.0	22.44	0.5667
grape tomato	1	cup		100.8667	0.0	22.44	0.5667
green pea	1/2	cup	thawed frozen	58.725	10.4762	3.9295	0.29
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
basil	1/2	cup	sliced	2.76	0.318	0.37799999999999995	0.0768

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.