Recipe information
Yield
serves 4
Ingredients
Salt
1 pound fettuccine
3 tablespoons EVOO (extra-virgin olive oil)
1 small onion, very thinly sliced
2 garlic cloves, chopped or sliced
2 to 3 small firm eggplant, about 1 pound, peeled and julienned (Japanese eggplant may be substituted)
2 medium zucchini, sliced into julienne or matchsticks
1 small red bell pepper, seeded, rounded ends trimmed, and thinly sliced
A generous handful of fresh basil leaves, shredded
1/2 cup grated Pecorino Romano cheese, plus more for garnish
Black pepper
8 to 10 leaves green or red leaf lettuce, shredded
Preparation
Step 1
Heat a large pot of water to boil for the pasta. When boiling, salt the water and cook the pasta to just shy of al dente.
Step 2
Meanwhile, heat 2 tablespoons of the EVOO in a large skillet over medium heat. Add the onions, garlic, eggplant, zucchini, and bell pepper as you chop them. Season the vegetables with salt and cover. Cook for 10 to 12 minutes until tender.
Step 3
Just before draining the pasta, add about 1 cup of starchy cooking liquid to the vegetables, then drain the pasta and add it to the vegetables. Toss to combine, then add the basil and cheese and a little black pepper to taste. Top the pasta with the shredded lettuce, sprinkle with extra cheese, and drizzle with the remaining tablespoon of EVOO.
