Loading Video...

Fettuccini with Garden Vegetables and Greens

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe



  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.
  2. 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.
  3. 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.
James Briscione

Fresh Pasta 

11m Intermediate 99%
19m Intermediate 99%
Stuart O'Keeffe

Mixed Vegetable Pasta

12m Easy 98%
32m Easy 100%

32m Easy 98%
Stuart O'Keeffe

Vegetarian Pot Pie

24m Easy 98%
27m Easy 97%