Spinach Fettuccine With Sauteed Vegetables, Artichoke Hearts, And Shredded Mozzarella
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
58
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
340 g
Spinach Fettuccine1 tbsp
Olive Oil1 cup
Red Onion (sliced)2 cloves
Garlic (minced)1 tsp
SaltDirections:
1
Watch how to make this recipe
2
Cook the pasta according to the package directions
3
Drain, let cool to room temperature, transfer to a large zip-top plastic bag and seal
4
Meanwhile, heat the oil in a large skillet over medium heat
5
Add the onion and garlic and cook, stirring, for 1 minute
6
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
7
Add the salt and pepper and stir to coat
8
If you're stopping here: Let the pasta and vegetables cool to room temperature
9
Transfer them separately to large zip-top plastic bags or containers and refrigerate for up to 3 days or freeze up to 3 months
10
There's no need to thaw before continuing
11
When you're ready to eat: Transfer the vegetables to a large saucepan and stir in the tomatoes
12
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)
13
Add the fettuccine and simmer for 2 minutes to heat through (or microwave for an additional 2 minutes)
14
Serve topped with the mozzarella