Spinach Fettuccine with Sauteed Vegetables Artichoke Hearts and Shredded Mozzarella
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
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