Fettuccine with roasted vegetables, artichokes and mozzarella

Votes: 2

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 663, total fat 21 G., saturated fats 11 G., proteins 32 G., carbohydrates 89 G., fiber 14 G., cholesterol 58 mg, sodium 884 mg, sugar 12 G.

Sauté mushrooms with artichoke hearts, asparagus, carrots, and tomatoes and serve with green spinach fettuccine for a delicious and filling vegetarian lunch. You can prepare the ingredients ahead of time and refrigerate or freeze. Reheating instructions are below.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

350 gr. fettuccine with spinach
1 tbsp. l. olive oil
0.5 cup thinly sliced red onion
2 cloves garlic, crushed
2 cups asparagus, cut into 2.5cm pieces
1 medium carrot, sliced diagonally into 0.5 cm thick slices.
1 cup thinly sliced white or brown button mushrooms
1 can (400g) canned artichoke hearts, drained and halved
0.5 tsp salt
0.5 tsp freshly ground black pepper
1 can (800 g) of canned chopped tomatoes
1 cup grated semi-skimmed mozzarella

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: fettuccine pasta, Artichokes, champignon mushrooms, tomatoes, mozzarella cheese, asparagus, carrot

Cooking the dish according to the recipe:

Cook the pasta according to package directions. Drain, cool to room temperature, transfer to a large zip-lock bag, and seal. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, for 1 minute. Add the asparagus, carrots, mushrooms, and artichoke hearts and cook, stirring occasionally, until the vegetables are crisp-tender and the mushrooms have released their juices, about 5 minutes. Season with salt and pepper and toss to coat.
Place the vegetables in a large saucepan and add the tomatoes. Place the saucepan over medium heat and bring to a boil (or microwave on high for 3 minutes). Add the fettuccine and cook over low heat for 2 minutes to heat through (or microwave for another 2 minutes). Serve sprinkled with mozzarella.

Storage advice

Let the pasta and vegetables cool to room temperature. Transfer to separate large bags or containers and refrigerate for up to 3 days or freeze for up to 3 months. There's no need to defrost before cooking.

Author of the recipe - Robin Miller is a food writer and nutritionist.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Dishes for future use / Dinner / Main courses / Pasta / Vegetables and mushrooms / Italian cuisine

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