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Fettuccine With Spinach, Ricotta, and Grilled Eggplant

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



  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.
By July, 2011

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 .

Quick Tip

Pasta pot
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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.