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

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  • Level: Easy
  • Total: 21 min
  • Prep: 10 min
  • Cook: 11 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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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