Spinach Fettuccine with Sauteed Vegetables, Artichoke Hearts, and Shredded Mozzarella

Ingredients

• 14 ounce artichoke hearts drained cut in half canned
• 2 cups asparagus cut into 1-inch pieces
• 0.5 teaspoon pepper black freshly ground
• 28 ounce canned tomatoes diced canned
• 1 medium carrots 
• 1 cup cremini mushrooms sliced
• 2 cloves garlic minced
• 1 tablespoon olive oil 
• 1 cup part-skim mozzarella cheese shredded
• 0.5 cup onion red sliced
• 0.5 teaspoon salt 
• 12 ounces nests of spinach fettuccine 

Equipment

• frying pan
• sauce pan
• ziploc bags
• microwave

Directions

1. Watch how to make this recipe.
2. Cook the pasta according to the package directions.
3. Drain, let cool to room temperature, transfer to a large zip-top plastic bag and seal. Meanwhile, heat the oil in a large skillet over medium heat.
4. Add the onion and garlic and cook, stirring, for 1 minute.
5. Add the asparagus, carrot, mushrooms, and artichoke hearts and cook, stirring a few times, until the vegetables are crisp-tender and the mushrooms release their juices, about 5 minutes.
6. Add the salt and pepper and stir to coat.
7. Let the pasta and vegetables cool to room temperature.
8. Transfer them separately to large zip-top plastic bags or containers and refrigerate for up to 3 days or freeze up to 3 months. There's no need to thaw before continuing.
9. Transfer the vegetables to a large saucepan and stir in the tomatoes. Set the pan over medium-high heat and bring to a simmer (or reheat both together in the microwave for about 3 minutes on HIGH).
10. Add the fettuccine and simmer for 2 minutes to heat through (or microwave for an additional 2 minutes).
11. Serve topped with the mozzarella.