Fettuccine with Garden Vegetables & Greens Recipe

Name: Fettuccine with Garden Vegetables & Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound fettuccine; 3 tablespoons EVOO (extra-virgin olive oil); 1 small onion, very thinly sliced; 2 garlic cloves, chopped or sliced; 2 to 3 small firm eggplant, about 1 pound, peeled and julienned (Japanese eggplant may be substituted); 2 medium zucchini, sliced into julienne or matchsticks; 1 small red bell pepper, seeded, rounded ends trimmed, and thinly sliced; A generous handful of fresh basil leaves, shredded; 1/2 cup grated Pecorino Romano cheese, plus more for garnish; Black pepper; 8 to 10 leaves green or red leaf lettuce, shredded

Servings: persons

Salt
1 pound fettuccine
3 tablespoons EVOO (extra-virgin olive oil)
1 small onion, very thinly sliced
2 garlic cloves, chopped or sliced
2 to 3 small firm eggplant, about 1 pound, peeled and julienned (Japanese eggplant may be substituted)
2 medium zucchini, sliced into julienne or matchsticks
1 small red bell pepper, seeded, rounded ends trimmed, and thinly sliced
A generous handful of fresh basil leaves, shredded
1/2 cup grated Pecorino Romano cheese, plus more for garnish
Black pepper
8 to 10 leaves green or red leaf lettuce, shredded

1
Heat a large pot of water to boil for the pasta.
2
When boiling, salt the water and cook the pasta to just shy of al dente.
3
Meanwhile, heat 2 tablespoons of the EVOO in a large skillet over medium heat.
4
Add the onions, garlic, eggplant, zucchini, and bell pepper as you chop them.
5
Season the vegetables with salt and cover.
6
Cook for 10 to 12 minutes until tender.
7
Just before draining the pasta, add about 1 cup of starchy cooking liquid to the vegetables, then drain the pasta and add it to the vegetables.
8
Toss to combine, then add the basil and cheese and a little black pepper to taste.
9
Top the pasta with the shredded lettuce, sprinkle with extra cheese, and drizzle with the remaining tablespoon of EVOO.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Salt, 1 pound fettuccine, 3 tablespoons EVOO (extra-virgin olive oil), 1 small onion, very thinly sliced, and more.

Yes, Fettuccine with Garden Vegetables & Greens falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine with Garden Vegetables & Greens

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