SPINACH FETTUCCINE WITH SAUTEED VEGETABLES

Spinach Fettuccine with Sauteed Vegetables image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 12

Ingredients

12 ounces spinach fettuccine
1 tablespoons olive oil
0.5 units red onion
2 cloves garlic
2 cups asparagus
1 units carrots
1 cups mushrooms
14 ounces artichoke hearts
0.5 teaspoons salt
0.5 teaspoons black pepper
28 ounces tomatoes
1 cups mozzarella cheese

Steps:

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g