Spinach Fettuccine w/ Sauteed Vegetables, Artichoke Hearts and Shredded Mozzarella
Serves N/A
Directions
cook the pasta according to the package directions. drain, let cool to room temperature, transfer to a large zip-top plastic bag, and seal. meanwhile, heat the oil in a skillet over medium heat. add the onion and garlic and cook, stirring, for 1 minute. add the asparagus, carrot, mushrooms, and artichoke hears and cook, stirring a few times, until the vegetables are crisp-tender and the mushrooms release thier juices, about 5 minutes. add salt and pepper and stir to coat. IF YOU ARE STOPPING HERE: let cool to room temperature. transfer vegetables to a large zip-top plastickbag or container and refrigerate along with the pasta for up to three days or freeze up to three months. no need to thaw before continuing. WHEN YOU ARE READY TO EAT: 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). add the fettuccine and simmer for 2 minutes to heat through (or microwave for an additional 2 minutes). Serve topped with the mozzarella.12 oz spinach fettuccine 1 tbs EVOO 1/2 c sliced red onion 2 cloves garlic, minced 2 c aparagus cut into 1-inch pieces 1 medium-sized carrot, cut diagonally into 1/4-inch-thick pieces 1 c sliced button or cremini mushrooms one 14oz can artichoke hears, drained and cut in half 1/2 tsp salt 1/2 tsp fresh ground pepper one 28 oz can diced tomatoes 1 c shredded part-skim mozzarella cheese
Ingredients
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Comments
Recipe Information: Prep time: 25 min Active cook time: 10 min Reheating time: 5 Serves 4