PrintWhat to Do With: Eggplant and/or Spinach Fettuccine?
I picked up both eggplant and some spinach fettuccine at the grocery store last weekend, and I'm stuck as to what to do with them (either together or separately).
Anyone have any ideas? What flavors would go well with one or both of these?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
6 Comments:
I made a baked penne dish this weekend with layers of lightly fried eggplant between layers of the pasta and Parmesan cheese, it came out really nicely and didn't take much time to put together.
annabanannas at 9:56AM on 01/21/09
Eggplant carbonata over spinach fettuccine.
pjracz10 at 10:16AM on 01/21/09
Just to clarify - eggplant alone, or eggplant fettucine? I get the spinach fettucine, but not sure on the eggplant if it's the veg or veg pasta. :) Because I'm addicted and not terribly original, I'd do alfredo. Though if it's eggplant pasta, I'd love it w/a tomato-basil sauce. Yum.
MaresyDotes at 10:21AM on 01/21/09
Oh, sorry -- eggplant alone, and spinach fettuccine. Though eggplant pasta sounds delicious!
Skythe at 11:39AM on 01/21/09
Skythe, those are some useful ingredients! Do you like salmon? If so try my Fettucini greek-style:
Grill up a darne of salmon (I like medrare), sautee your eggplant with some EVOO, cherry tomatoes, garlic and onion while your fettucini boils.
Add the pasta to the pan when it's ready, crumble in some salty feta, add some Kalamata olives and top the whole thing off with your salmon. Finish with fresh EVOO and lots of cracked pepper. This is one of my FAVOURITE pasta dishes with penne, so I'm sure it would be great with green noodles!
hungrychristel at 2:26PM on 01/21/09
Spinach Fettuccine with Shrimp, Artichokes and Sun Dried Tomatoes
Ingredients
1 Tbs. extra virgin olive oil
1 med. onion, finely chopped
1 can (15 oz) artichoke bottoms, drained, rinsed, sliced
2 lg. garlic cloves, minced
1 Tbs. fresh lemon juice
freshly ground pepper, to taste
sea salt, to taste
1/2 C. dry white wine
8-10 oz. large raw shrimp, peeled, deveined, tails off
1 9-oz. pkg. fresh refrigerated spinach fettuccine, cooked 3 minutes, drained (1/4 cup pasta water reserved)
6 sun-dried tomatoes, (plumped or packed in olive oil), coarsely chopped
2 tsp. fresh thyme, chopped, or 1 tsp. dried thyme
Parmigiano Reggiano Parmesan, freshly grated
Directions
Sauté onion in olive oil until tender. Add artichokes, garlic, lemon juice, salt, and pepper. Sauté 2 minutes. Add the wine and shrimp, toss well and simmer 2-3 minutes until shrimp are just opaque. Add reserved pasta cooking water to sauté mixture with sun-dried tomatoes and thyme. Add spinach pasta, toss and season with salt and pepper to taste. Serve topped with parmesan cheese.
Hillary
Chew on That
Chew on That at 3:28PM on 01/23/09