12 Ingredients
  • Salt
  • 12 ounces fettuccini
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, very thinly sliced
  • 2 cloves garlic, chopped or sliced
  • 2 medium zucchini, cut julienne or matchsticks
  • 2 to 3 small, firm eggplants, about 1 pound, peeled and cut into batons (Japanese eggplant may be substituted)
  • 1 small red bell pepper, seeded, rounded ends trimmed and thinly sliced
  • A generous handful basil leaves, shredded
  • 1/2 cup grated pecorino, plus more for serving
  • Freshly ground black pepper
  • 8 to 10 leaves green or red leaf lettuce, shredded
Nutrition
592
30% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

26% 17

Saturated

23% 5

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

31% 92

Carbs (net)

- 77

Fiber

61% 15

Sugars

- 19

Sugars, added

- 0

Protein

43% 22

Cholesterol

6% 17

Sodium

58% 1396

Calcium

26% 264

Magnesium

32% 127

Potassium

39% 1359

Iron

16% 3

Zinc

18% 3

Phosphorus

61% 424

Vitamin A

10% 88

Vitamin C

85% 51

Thiamin (B1)

19% 0

Riboflavin (B2)

21% 0

Niacin (B3)

22% 4

Vitamin B6

35% 1

Folate equivalent (total)

33% 132

Folate (food)

- 132

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

15% 3

Vitamin K

59% 47
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