Fettuccine With Garden Vegetables And Greens

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
337
FAT
51%
CHOL
6%
SOD
33%

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Ingredients for 4 servings

Salt

12 ounces fettuccini

3 tablespoons extra virgin olive oil (EVOO), divided

1 small onion, very thinly sliced

2 cloves garlic, chopped or sliced

2 medium zucchini, julienned or cut into matchsticks

2-3 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 of basil leaves, shredded

1/2 cup grated Pecorino cheese, plus more for serving

Freshly ground black pepper

8-10 leaves green or red leaf lettuce, shredded

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