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Spinach Fettuccine with Sauteed Vegetables

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Make It

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  • 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.


*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.

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