Spinach Fettuccine with Sauteed veggies, artichoke hearts, and shredded mozzarella

This dinner did not turn out good. I don't know if it's because I used canned veggies or because I just didn't like the mixture of what was in it. I think I will try it again some other time using fresh veggies. Try it for yourself and decide what you think.

Fettuccine with Sauteed Veggies, Artichoke Hearts, and Shredded Mozzarella

12 oz. spinach fettuccine

1 Tbs. evoo

1/2 c. sliced red onion

2 cloves garlic, minced

2 c. asparagus cut into 1-inch pieces

1 medium carrot, cut diagonally into 1/4 inch think slices
1 c. liced button or cremini mushrooms

1 14 oz. can artichoke hearts, drained and cut in half

1/2 tea. salt
1/2 tea. black pepper
1 28 oz. can diced tomatoes
1 c. shredded mozzarella

Cook the pasta according to the package directions, then drain and set aside.

Heat the oil in a large skillet over medium heat. Add the onion and garlice and cook, stirring, for 1 min. 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 min. Add the salt and pepper and stir to coat. Sitr in the tomatoes. Bring to a simmer. Add the fettuccine and simmer for 2 min. to heat through.

Put into individual plates and top each with the mozzarella.

Plate and enjoy!