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

Total Time:
21 min
10 min
11 min

4 servings

  • 12 ounces spinach fettuccine
  • 1 tablespoon olive oil
  • 1/2 cup sliced red onion
  • 2 cloves garlic, minced
  • 2 cups asparagus cut into 1-inch pieces
  • 1 medium carrot, cut diagonally into 1⁄4-inch-thick slices
  • 1 cup sliced button or cremini mushrooms
  • 1 (14-ounce) can artichoke hearts, drained and cut in half
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (28-ounce) can diced tomatoes
  • 1 cup shredded part-skim mozzarella cheese
Watch how to make this recipe.
  • 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 large skillet over medium heat. Add the onion and garlic and cook, stirring, for 1 minute. 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. Add the salt and pepper and stir to coat.

If you're stopping here:
  • Let the pasta and vegetables cool to room temperature. 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.

When you're 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 for about 3 minutes on HIGH). Add the fettuccine and simmer for 2 minutes to heat through (or microwave for an additional 2 minutes). Serve topped with the mozzarella.

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