Rating: 3 stars
117 Ratings
  • 5 star values: 17
  • 4 star values: 25
  • 3 star values: 36
  • 2 star values: 26
  • 1 star values: 13
Charlyne Mattox


Credit: Christopher Baker

Recipe Summary test

25 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

573 calories; fat 20g; saturated fat 7g; cholesterol 101mg; sodium 618mg; protein 21g; carbohydrates 80g; sugars 4g; fiber 9g; iron 6mg; calcium 199mg.