Fettuccine With Spinach, Ricotta, And Grilled Eggplant Recipe

This Fettuccine with Spinach, Ricotta, and Grilled Eggplant is a delicious and satisfying vegetarian pasta dish. The fettuccine noodles are cooked to perfection and tossed with saut茅ed spinach, creamy ricotta cheese, and smoky grilled eggplant. The combination of flavors and textures creates a mouthwatering dish that is both hearty and nutritious. Serve it as a main course or as a side dish for a complete meal.

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25minstotal
25m.total
Fettuccine With Spinach, Ricotta, And Grilled Eggplant
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Ingredients for Fettuccine With Spinach, Ricotta, And Grilled Eggplant Recipe

  • 2 ounce Fettuccine Noodles
  • 1/2 tablespoon Olive Oil
  • 3/4 cloves Cloves Garlic, Minced
  • 1 cup Fresh Spinach
  • As required Salt And Pepper To Taste
  • 1/4 Large Eggplant, Sliced
  • 1/4 cup Ricotta Cheese
  • as needed Freshly Grated Parmesan Cheese For Garnish
  • as required Chopped Fresh Basil For Garnish

Directions: Fettuccine With Spinach, Ricotta, And Grilled Eggplant Recipe

Cooking Directions

  • STEP 1.Cook the fettuccine noodles according to package instructions until al dente.
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add the garlic and cook until fragrant.
  • STEP 3.Add the spinach to the skillet and cook until wilted. Season with salt and pepper to taste.
  • STEP 4.In a separate grill pan or on a grill, cook the eggplant slices until tender and slightly charred.
  • STEP 5.Once the fettuccine noodles are cooked, drain them and add them to the skillet with the spinach.
  • STEP 6.Add the ricotta cheese to the skillet and toss everything together until well combined.
  • STEP 7.Place the grilled eggplant slices on top of the pasta and serve hot.
  • STEP 8.Garnish with freshly grated Parmesan cheese and chopped fresh basil, if desired.

Cooking Tips

  • Make sure to cook the fettuccine noodles al dente, as they will continue to cook slightly when combined with the other ingredients.
  • If you don't have a grill pan, you can also use a regular skillet or a grill panini press to cook the eggplant slices.
  • For added flavor, you can sprinkle some red pepper flakes or drizzle balsamic glaze over the finished dish.

Storage and Serving

  • This dish is best served immediately while the pasta is still hot and the flavors are fresh.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or olive oil to prevent it from drying out.
Nutrition
value
71
calories per serving
7 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    < 1g
  • Carbs
    < 1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    29mg
  • Iron
    1mg
  • Vitamin A
    923mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    50mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    31mg
  • Manganese
    < 1mg
  • Phosphorus
    12mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp