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SPINACH FETTUCCINE WITH SAUTEED VEGETABLES, ARTICHOKE HEARTS AND SHREDDED MOZZARELLA · Mar 12, 01:43 PM by Michele Roper

12 ounces spianch 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 size carrot, cut diagonally into 1/4 inch thick slices
One 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

Cook the pasta according to the package directions. Drain, let cool to room temperature.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring for 1 minutes. Add the asparagus, carrot, and artichoke hearts and cook, stirring a few times, until the vegetales are crisp tender about 5 minutes. Add the salt and pepper and stir to coat.

Transfer the vegetables to a large saucepan and stir in the tomatoes. Set the pan over medium high heat and bring to a simmer. Add the fettuccine and simmer for 2 mintues to heat through. Serve topped with the cheese.