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.