Fettuccine with roasted vegetables, artichokes and mozzarella

Ingredients:

• 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

Preparation:

1. 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.
2. 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.