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Spinach Fettuccine with Sauted Veges
Pasta prepared in a stir fry kind of way. Very colorful and delicious!
Serves 4
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 12 |
Oz |
Spinach Fettucine |
|
| 1 |
Tb |
Olive OIl |
|
| 1/2 |
C |
Red onion, sliced |
|
| 2 |
Tsp |
Garlic, minced |
|
| 2 |
C |
Asparagus, cut into 1 inch pieces |
|
| 1 |
ea |
Carrots - medium, cut diagnolly into 1/4 inch think slices |
|
| 1 |
C |
Button or Cremini Mushrooms, sliced |
|
| 1 |
ea |
Artichoke Heats - 14 ounce can, drained and cut in half |
|
| 1/2 |
Tsp |
Salt |
|
| 1/2 |
Tsp |
Black pepper, freshly ground |
|
| 1 |
ea |
Diced Tomatoes - 28 ounce can |
|
| 1 |
C |
Mozzarella cheese - part skim, shredded |
|
|
Instructions
Cook pasta according to package directions and drain. Heat the oil in large skillet on medium heat. Add onion and garlic and cook for one minute,
sirring occasionally. Add the asparagus, mushrooms, artichoke hearts and carrot and cook until crisp - tender and the mushrooms release their juices, stirring occasionally for about 5 minutes. Add the
salt and pepper and stir. Place vegetables in a large saucepan and stir in the tomatoes. Over medium high heat bring to a simmer or reheat both together in microwave for 3 minutes on HIGH. Add the
fettucine and simmer for 2 minutes to heat through, or microwave for an additional couple minutes. Top with mozzarella and serve.
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