Fettuccine With Spinach, Ricotta, and Grilled Eggplant

fettuccine-spinach-ricotta
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 573 calories
    • Fat 20 g
    • Sat Fat 7 g
    • Cholesterol 101 mg
    • Sodium 618 mg
    • Protein 21 g
    • Carbohydrate 80 g
    • Sugar 4 g
    • Fiber 9 g
    • Iron 6 mg
    • Calcium 199 mg
  • June 2011

Ingredients

  1. Check 2 small eggplants (1 1/2 pounds total), sliced lengthwise 1/2 inch thick
  2. Check 2tablespoons olive oil, plus more for serving
  3. Check kosher salt and black pepper
  4. Check 16 to 18ounces fresh fettuccine
  5. Check 5ounces baby spinach (6 cups)
  6. Check 2teaspoons red wine vinegar
  7. Check 1cup ricotta
  8. Check crushed red pepper (optional)

Directions

  1. Heat grill to medium. Brush the eggplant with the oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. Grill until tender, 5 to 6 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
  2. Meanwhile, cook the fettuccine according to the package directions. Reserve ½ cup of the cooking water; drain the fettuccine and return it to the pot.
  3. Add the eggplant, spinach, vinegar, ¼ cup of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon black pepper to the fettuccine and toss to combine. (Add more cooking water if the fettuccine seems dry.) Serve topped with the ricotta and, if desired, red pepper, and additional oil.