Fettuccini with Garden Veggies and Greens
12 oz fettuccini
3 Tbsp extra-virgin olive oil
1 sm onion - very thinly sliced
2 clvs garlic - chopped or sliced
2 med zucchini - cut julienne or matchsticks
2-3 sm firm eggplants - peeled and cut into batons (about 1 pound)
1 sm red bell pepper - seeded, round ends trimmed, thinly sliced
1/2 c. Pecorino or Italian cheese - shredded
generous handful fresh basil leaves - shredded
8-10 leaves green or red leaf lettuce - shredded
salt and pepper
- 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 Tbsp extra-virgin olive oil in a large skillet over medium heat. add the onions, garlic, and veggies as you chop them. Season veggies with salt and cover. Cook until tender - about 10-12 minutes.
- Just before draining the pasta, add about 1 c. starchy cooking water to the veggies. Drain the pasta and add it 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 shredded lettuce. Serve with an extra sprinkle of cheese and a drizzle with the remaining 1 Tbsp of extra-virgin olive oil.