Spinach Fettuccine with Sauteed Vegetables, Articho

Name: Spinach Fettuccine with Sauteed Vegetables, Artichoke Hearts, and Shredded Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 14-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

Servings: persons

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 14-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.
2
Drain, let cool to room temperature, transfer to a large zip-top plastic bag and seal.
3
Meanwhile, heat the oil in a large skillet over medium heat.
4
Add the onion and garlic and cook, stirring, for 1 minute.
5
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.
6
Add the salt and pepper and stir to coat.
7
Let the pasta and vegetables cool to room temperature.
8
Transfer them separately to large zip-top plastic bags or containers and refrigerate for up to 3 days or freeze up to 3 months.
9
There's no need to thaw before continuing.
10
Transfer the vegetables to a large saucepan and stir in the tomatoes.
11
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).
12
Add the fettuccine and simmer for 2 minutes to heat through (or microwave for an additional 2 minutes).
13
Serve topped with the mozzarella.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces spinach fettuccine, 1 tablespoon olive oil, 1/2 cup sliced red onion, 2 cloves garlic, minced, and more.

Yes, Spinach Fettuccine with Sauteed Vegetables, Artichoke Hearts, and Shredded Mozzarella falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions