Fettuccini with Garden Vegetables and Greens
So every once in a while, Scott and I will crave a dinner without meat. This recipe is a product of that craving. We used eggplant because of it's "hearty" texture and consistency. Plus the fact that it is SO good! So mixed with some fettuccini and some fresh veggies....and presto! You have a Vegetarian meal that is both filling and absolutely delicious!
Ingredients:
- 12 oz. Fettuccini
- 3 tbsp. Extra virgin olive oil
- Small onion, thinly sliced
- 2 cloves Garlic, chopped or sliced
- Medium Zucchini, cut julienne or matchstick
- 2 or 3 (~ 1 lb) Small, firm Eggplant, peeled and cut into batons
- 1 small Red Bell Pepper, seeded, and thinly sliced
- Handful of fresh Basil, shredded
- 1/2 cup Grated Pecorino Romano
- Freshly ground black pepper
- Salt
- 8 to 10 leaves of green or red leaf lettuce, shredded
Bring a large pot of water to boil over medium heat. When boiling, salt the water and add the pasta. Cook pasta just shy of al dente.
While that is going on, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions, garlic, zucchini, eggplant and red pepper as you chop them. Season veggies with salt and cover. Cook until tender, about 10-12 minutes.
Just before draining the pasta, add about 1 cup of starchy cooking liquid to vegetables. Drain the pasta and add the vegetables, tossing them. Stir in the basil, cheese and a little black pepper, to taste. Place in serving bowl and top with the shredded lettuce. Sprinkle an extra bit of cheese to your serving and add a drizzle of olive oil. Enjoy!
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