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Fettuccine with Roasted Eggplant and Broccoli

Servings = 2 | Serving size =2 ounces pasta with veggies

This recipe can be multiplied by 2, 3, 4, 5.

This recipe does not make very good leftovers.

Making more than 6 servings requires two skillets.

2	8 ounce eggplants
8 ounces	broccoli
1 cup	water
	spray olive oil
3 quarts	water
4 ounces	whole wheat fettuccine
1 Tbsp	olive oil
1 cloves	garlic
1 Tbsp	pinenuts
1 tsp	lemon zest
2 Tbsp	balsamic vinegar
1/4 tsp	salt
	fresh ground black pepper
2 Tbsp	flat leaf parsley
1 ounce	aged gruyere (Asiago or other hard cheese will do)

Cut the eggplant lengthwise and then cut each piece lengthwise again. Cut the quartered eggplant across so that you have "cubes" about 1 inch big.

Cut the broccoli so that each floweret has a long tapered stem.

Preheat the oven to 325° F and place a large sauté pan or grill pan inside.

Fit a medium sauce pan with a steamer basket and place the water in the bottom of the pot. Place the eggplant in the pan and then top with the broccoli flowerets. Place the pot over high heat and steam the vegetables for 7 minutes.

Remove the broccoli and eggplant and set on the eggplant on the counter to cool. Add the broccoli to the large skillet and spray lightly with olive oil. Place the pan in the oven and roast the broccoli for 7 - 10 minutes in the oven.

Remove the broccoli and spray lightly with olive oil. Place the eggplant in the skillet and return the pan to the oven and roast for about 40 minutes.

After the eggplant has been cooking for about 30 minutes place the 3 quarts water in a medium stockpot over high heat. When the water is boiling add the fettucine. Cook at a slow boil stirring occasionally.

After about 35 minutes heat the olive oil in a large skillet over medium heat. Add the garlic, pinenuts and lemon zest. Cook for about 3 minutes stirring frequently.

Using tongs remove the cooked fettucine from the boiling water and add to the pan. Add the vinegar and salt and pepper to taste. Add 1/3 cup of the water that the pasta boiled in and then add the cooked broccoli and eggplant.

Toss the fettucine and vegetables together for about two minutes and add the parsley leaves.

Serve topped with 1/2 ounce of the aged gruyere grated over each serving.

Nutrition Facts

Serving size: 2 ounces pasta with veggies | Servings 2

Calories 472 | Calories from Fat 155

Amount Per Serving (% Daily Value)

Total Fat 18g (28%) | Saturated Fat 4g (21%)

Monounsaturated Fat 8g | Trans Fat 0g

Cholesterol 16 mg (5 %) | Sodium 388 mg (16 %)

Total Carbohydrates 67g (22%) | Sugars 10g

Dietary Fiber 11g (45%) | Protein 19g

Vitamin A 25% | Vitamin C 189 % | Calcium 25% | Iron 23%

Vitamin K 194 mcg  | Potassium  1090 mg | Magnesium  163 mg