Fettuccine With Spinach, Ricotta, and Grilled Eggplant
Serves 4|
Hands-On Time:
|
Total Time:
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.
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.
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