Spinach Fettuccine With Roasted Veggies
photo by NorthwestGal
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 12 ounces spinach fettuccine
- 1 tablespoon olive oil
- 1⁄2 cup sliced red onion
- 2 minced garlic cloves
- 2 cups asparagus, cut into 1-inch pieces
- 1 carrot, sliced thinly
- 1 cup sliced mushrooms
- 1 (14 ounce) can quartered artichoke hearts
- 1 ounce diced tomato
- 1 cup shredded mozzarella cheese
- salt and pepper, top taste
directions
- Cook pasta and drain. Be sure to use a good quality pasta, preferable some thing freshly made. I like a brand called "al dente".
- Heat oil, add onion and garlic, sauté for minute or two.
- Add asparagus, carrot, mushrooms, artichoke hearts, cook together until veggies are tender, about 5 minutes. Add tomatoes and simmer. Add fettuccine and bring up to heat.
- Top with mozzarella and serve.
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Reviews
-
This sounded so scrumptious, I had to give it a try. And I was NOT disappointed. I didn't have any spinach fettuccine, so I used regular fettuccine, and I think it turned out fantastic. The roasted vegetables really blend well together in this dish. I did need lots of salt and pepper, but that is such an easy fix. But this dish is so simple to prepare, tasty, and something I will make again. Thanks DinnerDiva in OK.
RECIPE SUBMITTED BY
I am a newly wed and absolutely loving married life, especially cooking for my husband and our friends and families. Right now it's just the two of us and our lab, Hunter (who is spoiled completely rotten). I also enjoy gardening, we have a great little veggie garden. Space is limited so we can only plant our favorites; right now we have tomatoes, okra and herbs. I am a full time accounting student and will finally graduate this fall. My summer project is to learn how to play golf. My favorite vacation destination that I have visited so far is Maui, Hawaii (honeymoon). My favorite sport is college football...GO SOONERS!!