Ingredients Jump to Instructions ↓

  1. 12 ounces fettuccini

  2. 3 tablespoons extra-virgin olive oil

  3. 1 small onion , very thinly sliced

  4. 2 cloves garlic, chopped or sliced

  5. 2 medium zucchini , cut julienne or matchsticks

  6. 2 to 3 small, firm eggplants, about 1 pound, peeled and cut into batons (Japanese eggplant may be substituted)

  7. 1 small red bell pepper, seeded, rounded ends trimmed and thinly sliced A generous handful basil leaves, shredded

  8. 1/2 cup grated pecorino , plus more for serving Freshly ground black pepper

  9. 8 to 10 leaves green or red leaf lettuce, shredded

Instructions Jump to Ingredients ↑

  1. 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 extra-virgin olive oil, 2 turns of the pan, in large skillet over medium heat. 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. Just before draining the pasta , add about 1 cup starchy cooking liquid to the vegetables. Drain the pasta and add to the vegetables, tossing to combine. Stir in the basil and the cheese and a little black pepper, to taste. Transfer the pasta to a serving bowl and top with the shredded lettuce. Serve with an extra sprinkle of cheese and drizzle with the remaining 1 tablespoon of extra-virgin olive oil.


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