Spinach Fettuccine With Roasted Veggies
- Reviews 1
Ready In: 35 mins
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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