Fettuccine With Spinach, Ricotta, and Grilled Eggplant

Fettuccine With Spinach, Ricotta, and Grilled Eggplant
Christopher Baker
Grilling the eggplant gives it a smoky, caramelized flavor that matches well with the mild, creamy ricotta.

Get the recipe for Fettuccine With Spinach, Ricotta, and Grilled Eggplant.
Serves 4
25
minutes
25
minutes

Ingredients

2
small eggplants (1 1/2 pounds total), sliced lengthwise 1/2 inch thick
2
tablespoons
olive oil, plus more for serving
kosher salt and black pepper
16 to 18
ounces
fresh fettuccine
5
ounces
baby spinach (6 cups)
2
teaspoons
red wine vinegar
1
cup
ricotta
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.
Charlyne Mattox
June 2011

Nutritional Information

  • Per Serving
  • Calories 573
  • 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
What does this mean? See Nutrition 101.