Spinach Fettuccine with Sauteed Vegetables, Artichoke Hearts, and Shredded Mozzarella

Name: Spinach Fettuccine with Sauteed Vegetables, Artichoke Hearts, and Shredded Mozzarella
Prep time: 21 min
Cook time: 21 min
Total time: 21 min
Yield: 4
Cuisine: Global
Ingredients: 397 grams artichoke hearts, drained and cut in half; 473 milliliters asparagus cut into 1-inch pieces; 1 teaspoons freshly ground black pepper; 794 grams diced tomatoes; 1 medium carrot, cut diagonally into 1¿4-inch-thick slices; 237 milliliters sliced button or cremini mushrooms; 2 cloves garlic, minced; 1 Tbsp olive oil; 237 milliliters shredded part-skim mozzarella cheese; 118 milliliters sliced red onion; 1 teaspoons salt; 340 grams spinach fettuccine

Spinach Fettuccine with Sauteed Vegetables, Artichoke Hearts, and Shredded Mozzarella might be a good recipe to expand your main course recipe box. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 635 calories, 25g of protein, and 21g of fat each. Head to the store and pick up cremini mushrooms, asparagus, carrot, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 21 minutes.

Instructions

Watch how to make this recipe.

Cook the pasta according to the package directions.

Ingredients you will need

Pasta

Drain, let cool to room temperature, transfer to a large zip-top plastic bag and seal. Meanwhile, heat the oil in a large skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Ziploc Bags

Frying Pan

Add the onion and garlic and cook, stirring, for 1 minute.

Ingredients you will need

Garlic

Onion

Add the asparagus, carrot, mushrooms, and artichoke hearts and cook, stirring a few times, until the vegetables are crisp-tender and the mushrooms release their juices, about 5 minutes.

Ingredients you will need

Artichoke Hearts

Vegetable

Asparagus

Mushrooms

Carrot

Add the salt and pepper and stir to coat.

Ingredients you will need

Salt And Pepper

Let the pasta and vegetables cool to room temperature.

Ingredients you will need

Vegetable

Pasta

Transfer them separately to large zip-top plastic bags or containers and refrigerate for up to 3 days or freeze up to 3 months. There's no need to thaw before continuing.

Equipment you will use

Ziploc Bags

Transfer the vegetables to a large saucepan and stir in the tomatoes. Set the pan over medium-high heat and bring to a simmer (or reheat both together in the microwave for about 3 minutes on HIGH).

Ingredients you will need

Vegetable

Tomato