| Level: | Easy |
| Total: | 21 min |
| Prep: | 10 min |
| Cook: | 11 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 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
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 663 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 89 g |
| Dietary Fiber | 14 g |
| Sugar | 12 g |
| Protein | 32 g |
| Cholesterol | 58 mg |
| Sodium | 884 mg |
Reviews
This recipe came out so good! It kinda reminded me of vegtable pizza. Although I didn’t use the carrots i added zucchini, squash and broccoli. You can really add any veggies you want. Also the mozzarella is a must
We loved this- with a few flavor-enhancing additions. I used canned Italian tomatoes, added more salt and pepper and used half mozzarella and half gruyere cheese to give it more bite. Next time I’ll probably add precooked and shredded chicken breast at the last minute too.
I just want to say if the family loves it, it passes. It’s hard trying to go healthy when your not use to it. First of all we are not use to “Green Pasta” so I didn’t want that to look to strange or out of the ordinary.. LOL I did slip some strips of Turkey that I seasoned and cooked in EVOO. I’m sure the dish would have been just as good with out the meat but I didn’t want my family to start out with a negative attitude without even trying it. (It worked.) Once again WE LOVED IT!!! Thanks Robin
Will make this a repeat meal. I love it! My favorite is the carrots. The second time I made it, I tried thin spegetti, Great also!!
This was great, it was savory and super heathy
This recipe did not go over so well in our house. The kids didn’t really like the taste, and my husband didn’t like the vegitarianism of it.
This was an easy meal to make (chopping all those veggies was theraputic), though it made a bit much for just the 3 of us. It was a bit bland so I added more salt and some chicken stock. Very Healthy!
this was a great recipe! It made so much food; it made for 8 guests and I still had one small portion left for the next day! people were raving about it. The thing is that it looks so complicated to make, but honestly, it was the easiest recipe!
Very good, and seemed quite healthy
OK dinner