Fettuccini with Garden Vegetables and Greens

Name: Fettuccini with Garden Vegetables and Greens
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 handful A generous basil leaves, shredded; 4 servings Freshly ground black pepper; 340 grams fettuccini; 2 cloves garlic, chopped or sliced; 3 Tbsps extra-virgin olive oil; 1 small onion, very thinly sliced; 118 milliliters grated pecorino, plus more for serving; 1 small red bell pepper, seeded, rounded ends trimmed and thinly sliced; 8 leaves green or red leaf lettuce, shredded; 4 servings Salt; 2 mediums zucchini, cut julienne or matchsticks; 2 smalls to 3 small, firm eggplants, about 1 pound, peeled and cut into batons (Japanese eggplant may be substituted)

You can never have too many main course recipes, so give Fettuccini with Garden Vegetables and Greens a try. This recipe makes 4 servings with 513 calories, 18g of protein, and 18g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have zucchini, pepper, bell pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Watch how to make this recipe.

Bring a large pot of water to boil over medium heat. When boiling, salt the water and add the pasta. Cook until just shy of al dente.

Ingredients you will need

Pasta

Water

Salt

Equipment you will use

Pot

Meanwhile, heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in large skillet over medium heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the onions, garlic and vegetables as you chop them, the zucchini, eggplant and red pepper. Season vegetables with salt and cover, cook until tender, about 10 to 12 minutes.

Ingredients you will need

Red Pepper