Fettuccine With Spinach, Ricotta, and Grilled Eggplant

Christopher Baker

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Serves 4| Hands-On Time: 25m | Total Time: 25m

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

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.
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.
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.

By Charlyne Mattox, July 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 573

Fat 20g
Sat Fat 7g
Cholesterol 101mg
Sodium 618mg
Protein 21g
Carbohydrate 80g
Sugar 4g
Fiber 9g
Iron 6mg
Calcium 199mg

What does this mean? See Nutrition 101.

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Quick Tip

If you want to substitute dried fettuccine for fresh, keep in mind that fresh contains more water, so it’s heavier. Use just 12 ounces of dried in place of 18 ounces of fresh.