Spinach Fettuccine With Sauteed Vegetables Artichoke Hearts And Shredded Mozzarella Recipes

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.

Steps:

• Tear or coarsely chop spinach.
• In pan, cook garlic and onion in 1/2 of butter until golden.
• Add spinach, cover and cook until wilted.
• Meanwhile, cook fettucine.
• Drain and mix with remaining butter.
• Toss with cream, cheese and spinach.
• Season with lots of pepper and some salt.

Steps:

• Spinach-Artichoke Fettuccine
• In a medium (or large) pot, cook the fettuccine according to the package instructions.
• While fettuccine is cooking; in a separate pan, heat olive oil over low heat. Then add spinach and cook until wilted. Cut artichoke quarters in half, then add to the spinach and cook on low heat an additional 90 seconds.
• Once pasta is finished cooking, add the drained pasta to the pan with the spinach and artichokes. Toss with tongs until well combined. Remove from heat.
• Alfredo Sauce
• In a medium saucepan, cook the butter, PHILADELPHIA Cream Cheese and milk on medium heat until butter and cream cheese are completely melted, whisking constantly.
• Whisk in garlic powder, basil and pepper. Then, whisk in the Parmesan cheese and the flour.
• Bring sauce to a simmer and continue to cook for 4 minutes or until sauce is thickened.
• Pour sauce into pan with the Spinach-Artichoke Fettuccine and toss with tongs or stir until well combined.
• Serve warm and enjoy!