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  • Writer's pictureLuanne

Fettuccini with Garden Vegetables and Greens

Looking for a way to use up some of those leftover garden veggies? This is the pasta dish to do that...

Ingredients List:


12oz Fettuccini

3 tablespoons Extra-Virgin Olive Oil

1 small Onion (sliced very thin)

2 cloves Garlic (chopped)

2 medium Zucchini (julienne or matchstick)

2-3 small, firm Eggplant (about 1 pound) (peeled and cut into batons)

1 small Red Pepper (seeded and thinly sliced)

1/2 cup grated Pecorino (plus more for serving)

Black Pepper

2 large handfuls of Spinach

  1. Bring a large pot of water to boil over medium heat. When boiling, salt the water and add the Pasta.

  2. Cook until just shy of al dente.

  3. Meanwhile, heat 2 tablespoons of Extra-Virgin Olive Oil, in a large skillet over medium heat.

  4. Add the Onions, Garlic, Zucchini, Eggplant, and Red Pepper.

  5. Season with salt.

  6. Cover.

  7. Cook until tender, about 10-12 minutes.

  8. Just before draining the pasta, add about 1 cup of the starchy cooking liquid to the vegetables.

  9. Drain the pasta and add to the vegetables, tossing to combine.

  10. Stir in the Spinach, Cheese, and a little Black Pepper, to taste.

  11. Transfer the pasta to a serving bowl.

  12. Serve with an extra sprinkle of Cheese and drizzle with the remaining 1 tablespoon of extra-virgin olive oil.

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