Fettuccini with Garlic-Grilled Vegetables

No speed bumps in the form of time-consuming marinades or sauces to slow down the preparation of this dish, no hard time at the chopping board. Just rub the business end of a garlic clove on the split veggies and slap them on the grill. Simmer a fragrant broth of onions and garlic while the pasta is cooking and that’s it. You can mince a jalapeño pepper and add it to the broth or add fresh, minced garlic before serving to wake slumbering taste buds, if you like.

2 Japanese eggplants

2 zucchini

1 large red bell pepper

1 large clove of garlic

Vegetable spray

3 cloves garlic, peeled and sliced

1/2 pound cipollini or other onion, trimmed

1 cup rich low fat chicken broth

1/2 cup dry white wine, optional (if you omit the wine, use 1 1/2 cups chicken broth)

1/3 pound fettuccini, cooked and drained

1 tablespoon minced fresh chervil

1 tablespoons minced fresh basil

4 tablespoons grated Parmesan cheese

Salt and pepper to taste

Quick Tip

Use the quick onion and garlic broth as a base for any favorite combination of vegetables. Microwave a mix of crisp green beans, peas, and shallots, sauté a collection of mushrooms and red and yellow peppers, or simply top the pasta with steamed broccoli and carrots, all of which will come to life in the savory broth.

Trim the ends of the eggplant and zucchini and split them lengthwise. Remove and discard the stem of the pepper, cut in quarters and scrape away the seeds and membranes.

Cut the garlic clove in half. Rub the cut ends over the cut sides of the vegetables, then coat them with a light film of vegetable spray. Grill or broil until tender, turning as necessary.

While the vegetables are cooking, coat a large skillet with a light film of olive oil or vegetable spray. Heat until a spray of water sizzles on the surface, then add the garlic and onions. Stir until they begin to soften, about two minutes. Add the stock and white wine if you are using it, and bring to a boil. Reduce the heat and simmer until the onions are very tender, about 15 minutes.

Stir in the drained pasta and herbs and toss thoroughly. Season to taste with salt and pepper then pour into a serving bowl. Arrange the grilled vegetables on top, sprinkle with cheese and serve.

(Serves 4)

A Word About Cooking Pasta

Pasta, of course, swells as it cooks, and the best pasta is cooked just until it still has a little resistance to the teeth, or al dente. Take care, however, when you add cooked pasta to a broth, a process different from tossing it with a sauce. The pasta will continue to cook in the broth at the same rapid rate and will become glutinous if you add it too soon before serving. If the component parts of the dish are not ready at the same time, drain the pasta, toss it with a spritz of vegetable spray, cover it, and set it aside until the broth and vegetables are done.