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...
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)
2 large handfuls of Spinach
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.
Meanwhile, heat 2 tablespoons of Extra-Virgin Olive Oil, in a large skillet over medium heat.
Add the Onions, Garlic, Zucchini, Eggplant, and Red Pepper.
Season with salt.
Cook until tender, about 10-12 minutes.
Just before draining the pasta, add about 1 cup of the starchy cooking liquid to the vegetables.
Drain the pasta and add to the vegetables, tossing to combine.
Stir in the Spinach, Cheese, and a little Black Pepper, to taste.
Transfer the pasta to a serving bowl.
Serve with an extra sprinkle of Cheese and drizzle with the remaining 1 tablespoon of extra-virgin olive oil.