Fusilli with Feta

Fusilli with Feta

Serves 6

Roasted eggplant and red bell peppers are a great match for feta cheese in this main course pasta dish. Add 1 or 2 tablespoons chopped basil leaves to the finished pasta, if desired.

  • 1 eggplant, cut into 3/4-inch cubes
  • 1 pound dried fusilli pasta
  • 1/3 cup extra virgin olive oil
  • 3 cloves garlic, slightly crushed
  • 1 bunch red chard, washed but not dried, stems cut into 1-inch pieces, leaves torn into bite-size pieces
  • 1 large red bell pepper, roasted, peeled and chopped
  • 1/2 pound feta, crumbled
  • Pepper to taste
  • Finely chopped thyme and rosemary
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Preheat oven to 350°F. Arrange eggplant on a lightly oiled baking sheet in a single layer and roast until tender. Cook pasta according to directions on package. Meanwhile, heat oil in a large pot over low heat. Add garlic, cover, and cook until oil has a good garlic flavor, being careful not to let the garlic brown. Remove garlic from the pot and discard. Add chard stems, increase heat to medium and cook until just tender. Add chard leaves, cover, and cook until tender. Add red pepper and reserved eggplant and toss, then remove pot from heat. Add cooked and drained pasta, cheese, pepper and herbs, toss gently to combine, and serve.

Nutritional Info: 
Per Serving:530 calories (190 from fat), 21g total fat, 7g saturated fat, 35mg cholesterol, 570mg sodium, 68g carbohydrate (7g dietary fiber, 8g sugar), 18g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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