Spinach Fettuccine With Roasted Veggies

• 12 ounces spinach fettuccine
• 1 tablespoon olive oil
• 12 cup sliced red onion
• 2 minced garlic cloves
• 2 cups asparagus, cut into 1-inch pieces
• 1 carrot, sliced thinly
• 1 cup sliced mushrooms
• 1 (14 ounce) canquartered artichoke hearts
• 1 ounce diced tomato
• 1 cup shredded mozzarella cheese
• salt and pepper, top taste

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

olive oil, red onion, garlic, carrot, mushrooms, canquartered artichoke, tomato, mozzarella cheese, salt

Taken from www.food.com/recipe/spinach-fettuccine-with-roasted-veggies-234296 (may not work)