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Fusilli with Feta

Serves 6
Time 1 hr 25 min
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.
Special Diets:
Ingredients
  • 1 eggplant, cut into 3/4-inch cubes
  • 1 pound dried fusilli pasta
  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic, crushed
  • 1 bunch Swiss 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 cheese, crumbled
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh rosemary
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Method

Preheat oven to 350°F.

Arrange eggplant on a lightly oiled baking sheet in a single layer and roast until tender and lightly browned, about 30 minutes.

Bring a large pot of salted water to a boil over high heat.

Cook pasta according to directions on package. Drain and reserve.

Meanwhile, heat oil in a large pan over low heat.

Add garlic, cover and cook gently until the oil is fragrant, about 20 minutes. Take care that the garlic does not brown.

Remove garlic from the pot and discard.

Increase the heat to medium, and add the chard stems.

Cook until tender, about 8 minutes.

Add chard leaves, cover, and cook until tender, about 4 minutes.

Add red peppers and reserved eggplant, and stir to combine.

Remove from the heat, and add the cooked and drained pasta, cheese, pepper, thyme and rosemary. Toss gently to combine.

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.
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  • 1 eggplant, cut into 3/4-inch cubes
  • 1 pound dried fusilli pasta
  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic, crushed
  • 1 bunch Swiss 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 cheese, crumbled
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh rosemary
Shop with Prime

Exclusively for Prime members in select ZIP codes.