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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Fettuccine with Garden Vegetables & Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions