Makes:
4 servings
Total Time:
20 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pasta Entrees
what you need
- 1 package (12-ounce) spinach fettuccine
- 1 tablespoon olive oil
- 1/2 sliced red onion
- 2 cloves garlic, minced
- 2 cup asparagus, cut into 1-inch pieces
- 1 medium carrot, cut diagonally into 1/4-inch 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, undrained
- 1 cup shredded part-skim mozzarella cheese
make it
Cook pasta according to package directions. Drain, let cool to room temperature, transfer to a large resealable plastic bag, and seal.
Heat oil in a large skillet over medium heat on stovetop. Add onion and garlic; cook, stirring, for 1 minute. Add asparagus, carrot, mushrooms, and artichoke hearts; cook, stirring a few times, for approximately 5 minutes, or until vegetables are crisp-tender and mushrooms release their juices. Add salt and pepper, stirring to coat.
If you're stopping here:
-Let cool to room temperature. Transfer vegetables to a large resealable plastic bag or container, and refrigerate along with pasta for up to 3 days, or freeze up to 3 months. No need to thaw before continuing.
When you're ready to eat:
-Transfer vegetables to a large saucepan and stir in tomatoes. Set pan over medium-high heat and bring to a simmer on stovetop.* Add fettuccine and simmer for 2 minutes to heat through. Serve topped with mozzarella.
Notes
*To heat in the microwave oven, place in a large microwave-safe dish with a cover, and heat for approximately 3 minutes on High (100-percent power). Add fettuccine and heat for an additional 2 minutes.
