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 can (14 ounces) artichoke hearts, drained and cut in half
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 can (28 ounces) diced tomatoes
1 cup shredded part-skim mozzarella cheese

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 one 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 five minutes. Add the salt and pepper and stir to coat.

If you're stopping here: Let cool to room temperature. Transfer vegetables to a large zip-top plastic bag or container and refrigerate along with the pasta for up to three days or freeze up to three months. 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 three minutes on high). Add the fettuccine and simmer for two minutes to heat through (or microwave for an additional two minutes). Serve topped with the mozzarella. Serves four.