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Fettuccine With Spinach, Ricotta, and Grilled Eggplant
REAL SIMPLE8Ingredients
50Minutes
680Calories
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Description
Grilling the eggplant gives it a smoky, caramelized flavor that matches well with the mild, creamy ricotta.
Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (small, 1 1/2 pounds total, sliced lengthwise 1/2 inch thick)
- 2 Tbsp. olive oil (plus more for serving)
- kosher salt
- black pepper
- 18 oz. fettuccine (fresh)
- 5 oz. baby spinach (6 cups)
- 2 tsp. red wine vinegar
- 1 cup crushed red pepper (ricotta, optional)
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Directions
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories680Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium250mg10% |
Potassium1570mg45% |
Protein23g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate127g42% |
Dietary Fiber19g76% |
Sugars11g |
Vitamin A250% |
Vitamin C50% |
Calcium15% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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