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 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.
Directions
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.
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By KatiesKitchen_9...
Long Island, NY
on January 14, 2010
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This recipe came out so good! It kinda reminded me of vegtable pizza. Although I didn't use the carrots i added zucchini, squash and broccoli. You can really add any veggies you want. Also the mozzarella is a must
By gaither2002_1847836
high point, NC
on April 23, 2008
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We loved this- with a few flavor-enhancing additions. I used canned Italian tomatoes, added more salt and pepper and used half mozzarella and half gruyere cheese to give it more bite. Next time I'll probably add precooked and shredded chicken breast at the last minute too.
By candvbranch_8209922
Oxford, NC
on August 29, 2007
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I just want to say if the family loves it, it passes. It's hard trying to go healthy when your not use to it. First of all we are not use to "Green Pasta" so I didn't want that to look to strange or out of the ordinary.. LOL I did slip some strips of Turkey that I seasoned and cooked in EVOO. I'm sure the dish would have been just as good with out the meat but I didn't want my family to start out with a negative attitude without even trying it. (It worked. Once again WE LOVED IT!!! Thanks Robin
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