FETTUCCINI WITH GARDEN VEGETABLES AND GREENS

Fettuccini with Garden Vegetables and Greens image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

Salt
12 ounces fettuccini
3 tablespoons extra-virgin olive oil
1 small onion, very thinly sliced
2 cloves garlic, chopped or sliced
2 medium zucchini, cut julienne or matchsticks
2 to 3 small, firm eggplants, about 1 pound, peeled and cut into batons (Japanese eggplant may be substituted)
1 small red bell pepper, seeded, rounded ends trimmed and thinly sliced
A generous handful basil leaves, shredded
1/2 cup grated pecorino, plus more for serving
Freshly ground black pepper
8 to 10 leaves green or red leaf lettuce, shredded

Steps:

Bring a large pot of water to boil over medium heat. When boiling, salt the water and add the pasta. Cook until just shy of al dente.
Meanwhile, heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in large skillet over medium heat. Add the onions, garlic and vegetables as you chop them, the zucchini, eggplant and red pepper. Season vegetables with salt and cover, cook until tender, about 10 to 12 minutes.
Just before draining the pasta, add about 1 cup starchy cooking liquid to the vegetables. Drain the pasta and add to the vegetables, tossing to combine. Stir in the basil and the cheese and a little black pepper, to taste. Transfer the pasta to a serving bowl and top with the shredded lettuce. Serve with an extra sprinkle of cheese and drizzle with the remaining 1 tablespoon of extra-virgin olive oil.

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Haroon Darwish 276

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This recipe is a great way to use up leftover vegetables.

Isabel Kim

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I'm not a big fan of vegetables, but this dish was so good that I actually enjoyed them.

Nelson Njoroge

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This is one of my go-to recipes for a quick and easy weeknight meal.

Chuck Mitchell

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I made this recipe for a potluck and it was a huge success. Everyone loved it!

Erik V Campillo

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This dish is a great way to get your kids to eat their vegetables.

Makamuki Deven

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I love that this recipe is so versatile. I've added different vegetables and greens depending on what I have on hand, and it's always delicious.

Ian Boxall

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The greens add a nice touch of bitterness to the dish, which balances out the sweetness of the vegetables.

Keith Lewis

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This was my first time making fettuccine from scratch and it turned out great! The pasta was light and airy, and the vegetables were cooked to perfection.

Sakib Mollah

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I've made this recipe several times and it's always a hit with my family. The vegetables are perfectly cooked and the sauce is flavorful without being too heavy.