Spinach Fettuccine With Sauteed Vegetables, Artichoke Hearts, And Shredded Mozzarella Recipe

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Robin Miller on Food Network
Nutrition per serving    (USDA % daily values)
CAL
361
FAT
40%
CHOL
26%
SOD
46%

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Ingredients for 4 servings

1/2 teaspoon salt

1 medium carrot, cut diagonally into 1⁄4-inch-thick slices

2 cups asparagus cut into 1-inch pieces

1 (14-ounce) can artichoke hearts, drained and cut in half

1 cup sliced button or cremini mushrooms

1 cup shredded part-skim mozzarella cheese

1/2 cup sliced red onion

1 (28-ounce) can diced tomatoes

1 tablespoon olive oil

2 cloves garlic, minced

12 ounces spinach fettuccine

1/2 teaspoon freshly ground black pepper

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