Spinach Fettuccine With Roasted Veggies Recipes

SPINACH FETTUCCINE WITH SAUTEED VEGETABLES, ARTICHOKE HEARTS, AND SHREDDED MOZZARELLA

Steps:

• Cook the pasta according to the package directions. 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. Add the onion and garlic and cook, stirring, for 1 minute. 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. Add the salt and pepper and stir to coat.
• If you're stopping here: Let the pasta and vegetables cool to room temperature. 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.
• When you're ready to eat: 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). Add the fettuccine and simmer for 2 minutes to heat through (or microwave for an additional 2 minutes). Serve topped with the mozzarella.

ROASTED VEGGIES WITH SPINACH PESTO ORZO RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Spread the broccolini, squash, and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
• Roast the vegetables for 20 minutes, until the broccolini is beginning to crisp and the squash and onions are tender. Remove from the oven and set aside.
• While the vegetables are roasting, make the spinach pesto: In a food processor, combine the spinach, walnuts, lemon zest, garlic, lemon juice, and red pepper flakes. With the processor running, slowly stream in the remaining ½ cup of olive oil until the pesto reaches a smooth, thick, and spreadable consistency.
• Cook the orzo according to package instructions.
• Add ¾ cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.
• Serve warm or chilled.
• Enjoy!

SPINACH FETTUCCINE WITH ROASTED VEGGIES

Steps:

• Cook pasta and drain. Be sure to use a good quality pasta, preferable some thing freshly made. I like a brand called "al dente".
• Heat oil, add onion and garlic, sauté for minute or two.
• Add asparagus, carrot, mushrooms, artichoke hearts, cook together until veggies are tender, about 5 minutes. Add tomatoes and simmer. Add fettuccine and bring up to heat.
• Top with mozzarella and serve.