Spinach Fettuccine with Sauteed Vegetables, Artichoke Hearts, and Shredded Mozzarella

Spinach Fettuccine with Sauteed Vegetables, Artichoke Hearts, and Shredded Mozzarella
12 Ingredients
  • 12 ounces spinach fettuccine
  • 1 tablespoon olive oil
  • 1/2 cup sliced red onion
  • 2 cloves garlic, minced
  • 2 cups asparagus cut into 1-inch pieces
  • 1 medium carrot, cut diagonally into 1¿4-inch-thick slices
  • 1 cup sliced button or cremini mushrooms
  • 1 (14-ounce) can artichoke hearts, drained and cut in half
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (28-ounce) can diced tomatoes
  • 1 cup shredded part-skim mozzarella cheese
Nutrition
545
27% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

19% 12

Saturated

26% 5

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

30% 89

Carbs (net)

- 74

Fiber

57% 14

Sugars

- 12

Sugars, added

- 0

Protein

49% 24

Cholesterol

8% 25

Sodium

26% 622

Calcium

32% 321

Magnesium

35% 146

Potassium

27% 1269

Iron

29% 5

Zinc

30% 3

Phosphorus

67% 472

Vitamin A

28% 253

Vitamin C

48% 43

Thiamin (B1)

119% 1

Riboflavin (B2)

40% 1

Niacin (B3)

35% 6

Vitamin B6

47% 1

Folate equivalent (total)

37% 147

Folate (food)

- 147

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

38% 6

Vitamin E

19% 3

Vitamin K

45% 54

Sugar alcohols

- 0

Water

- 404
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